Veg Out Balsamic Glazed Stuffed Acorn Squash.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, SoulThis dish is an interesting, delicious 'take' on squash and is sure to warm your heart. Perfect as a 'meatless' main course or a side dish. The richness of the balsamic glaze adds a delicious, depth to the dish.
Preheat oven to 400 F/205 C and line a large baking sheet with parchment paper.
Cut acorn squashes in half lengthwise. Scoop out the seeds, then cut each of the halves in half once more for 4 evenly sized wedges.
Place the squash wedges facing up, brush with about half of the oil. Season with salt, pepper and sprinkle with rosemary. Roast for 35-40 minutes 35 Minutes until the squash is tender.
While the squash is roasting, combine the rinsed quinoa, vegetable stock, and a pinch of salt in a medium saucepan. Place saucepan over medium heat and bring to a boil. Lower the heat to simmer and cook for 15 minutes, or until all of the stock is absorbed and the quinoa puffed up. Fluff with a fork, set aside.
In a large saucepan, heat the remaining oil over medium-low heat. Add the diced onions and cook until translucent, about 2 minutes 2 Minutes . Add the carrots and stir, cooking until the carrots are slightly soft, about 3 minutes 3 Minutes . Add thyme and garlic and stir. Add the spinach and stir to combine. Season with salt and pepper. Stir in the cooked quinoa and dried currants (add more if you like)! Remove from heat.
Make balsamic glaze by gently reducing balsamic vinegar over a low heat in a saucepan (start with double the amount – 8 tablespoons and slowly reduce to half of the amount). Chop almonds and dry roast slightly on low heat in a small frying pan. Watch closely!
Place roasted squash wedges on a serving platter and carefully spoon the spinach and quinoa stuffing into the cavities. Drizzle each wedge with the balsamic glaze and garnish with almonds and cilantro. Serve immediately.
{GF/DF/V}
Ingredients
Directions
Preheat oven to 400 F/205 C and line a large baking sheet with parchment paper.
Cut acorn squashes in half lengthwise. Scoop out the seeds, then cut each of the halves in half once more for 4 evenly sized wedges.
Place the squash wedges facing up, brush with about half of the oil. Season with salt, pepper and sprinkle with rosemary. Roast for 35-40 minutes 35 Minutes until the squash is tender.
While the squash is roasting, combine the rinsed quinoa, vegetable stock, and a pinch of salt in a medium saucepan. Place saucepan over medium heat and bring to a boil. Lower the heat to simmer and cook for 15 minutes, or until all of the stock is absorbed and the quinoa puffed up. Fluff with a fork, set aside.
In a large saucepan, heat the remaining oil over medium-low heat. Add the diced onions and cook until translucent, about 2 minutes 2 Minutes . Add the carrots and stir, cooking until the carrots are slightly soft, about 3 minutes 3 Minutes . Add thyme and garlic and stir. Add the spinach and stir to combine. Season with salt and pepper. Stir in the cooked quinoa and dried currants (add more if you like)! Remove from heat.
Make balsamic glaze by gently reducing balsamic vinegar over a low heat in a saucepan (start with double the amount – 8 tablespoons and slowly reduce to half of the amount). Chop almonds and dry roast slightly on low heat in a small frying pan. Watch closely!
Place roasted squash wedges on a serving platter and carefully spoon the spinach and quinoa stuffing into the cavities. Drizzle each wedge with the balsamic glaze and garnish with almonds and cilantro. Serve immediately.