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Quinoa-Stuffed Acorn Squash

Adapted from “Joy of Cooking: All about Vegetarian Cooking”, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 2000
Serves 4
3 acorn squash, halved and seeded
1 Tbsp butter
½ cup chopped onions
½ cup NOW Real Food® Organic Quinoa*
1 cup low-sodium vegetable stock
½ tsp. salt
1/8 tsp. ground black pepper
¼ cup chopped hazelnuts or whole, unblanched NOW Real Food® Almonds*
2 Tbsp. chopped fresh parsley
4 Tbsp. grated Parmesan cheese
  1. Preheat oven to 350 degrees. 
  2. Arrange acorn squash cut side down in a baking pan. 
  3. Add ½ inch water to the pan and cover with aluminum foil.
  4. Bake until the squash are tender; 45 to 50 minutes. Remove squash from oven and let cool, but leave the oven on.
  5. Melt butter in a large skillet over medium heat. 
  6. Add onions, stirring until golden; about 8 minutes. 
  7. Add quinoa, stirring until toasted; about 3 minutes. 
  8. Stir in vegetable stock and bring to a boil, then reduce heat and simmer, covered, for 15 minutes; uncover and let cool slightly.
  9. Scoop out and dice the pulp of 2 squash halves. 
  10. Turn the other 4 halves cut side up and season with salt and pepper. 
  11. Combine quinoa mixture and diced squash. 
  12. Stir in nuts, parsley, and 2 tablespoons of cheese.
  13. Spoon mixture into the 4 squash cavities, distributing evenly. 
  14. Sprinkle the tops with the remaining 2 tablespoons of cheese. 
  15. Bake until heated through; about 20 minutes.

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