Adapted from “Joy of Cooking: All about Vegetarian Cooking”, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, Scribner, 2000
|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 |
- Preheat oven to 350 degrees.
- Arrange acorn squash cut side down in a baking pan.
- Add ½ inch water to the pan and cover with aluminum foil.
- Bake until the squash are tender; 45 to 50 minutes. Remove squash from oven and let cool, but leave the oven on.
- Melt butter in a large skillet over medium heat.
- Add onions, stirring until golden; about 8 minutes.
- Add quinoa, stirring until toasted; about 3 minutes.
- Stir in vegetable stock and bring to a boil, then reduce heat and simmer, covered, for 15 minutes; uncover and let cool slightly.
- Scoop out and dice the pulp of 2 squash halves.
- Turn the other 4 halves cut side up and season with salt and pepper.
- Combine quinoa mixture and diced squash.
- Stir in nuts, parsley, and 2 tablespoons of cheese.
- Spoon mixture into the 4 squash cavities, distributing evenly.
- Sprinkle the tops with the remaining 2 tablespoons of cheese.
- Bake until heated through; about 20 minutes.
*NOW items available at your local health food store