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Adapted from ATX Gluten-Free website
Serves 2, with leftover quinoa.
Cook’s Review: “My husband, 7-year old, and I all found this recipe very tasty. When baking the squash, I would use macadamia oil or olive oil instead of butter. Since there is leftover quinoa, you could bake an extra squash or two for more servings.” ~ Natalie S.
|1 acorn squash|
|1 cup NOW Organic Quinoa Grain|
|2 cups chicken stock|
|1 lb. small sliced mushrooms|
|4 cloves garlic, minced|
|1 small white onion, minced|
|1/8 teaspoon salt for squash, 1/2 teaspoon salt for quinoa mixture|
|1/8 teaspoon black pepper for squash, 1/8 teaspoon black pepper for quinoa mixture|
|Pinch cayenne pepper|
|1/2 cup NOW Extra Virgin Olive Oil*|
|2 tablespoons butter divided, for squash|
|1 tablespoon balsamic vinegar|
|1/2 teaspoon lemon zest|
|Large handful of fresh Italian parsley, roughly chopped|
|1/4 cup NOW Certified Organic Pine Nuts, toasted**|
|1/4 cup fresh feta cheese|
*NOW ingredients available at your local health food store
**How to Toast Pine Nuts: Toasting pine nuts gives them roasty flavor, browns them, and makes them firmer, too. It's easiest to do in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning—the pine nuts are small and full of rich oil, and will burn quickly if you don't watch carefully. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool.