In a few days, we will have our first day of summer but I have been thinking of hearty, comfort dishes that I usually make in the fall, for some reason. I was strolling through the farmer’s market last week and saw the butternut and acorn squash and thought the acorn squash would be a nice addition to dinner this evening.
Stuffed Acorn Squash
1 acorn squash
1 1/2 teaspoons melted coconut oil
1/2 cup quinoa, cooked
1/4-1/2 cup pecans or walnuts
1/2 teaspoon butter, melted
Half of small sweet onion, chopped
Dash of cumin
Dash of nutmeg
Salt and pepper, to taste
Cook quinoa according to package instructions. Set aside.
Preheat oven to 375.
Wash acorn squash. Cut in half and remove seeds.
Brush acorn squash with coconut oil on both sides.
Place face down on baking sheet and bake for 45 minutes or until tender.
Place butter in a small saute pan to melt. Add nuts and toast for 5 minutes, or until fragrant. (Sprinkle with a bit of stevia in the raw and nutmeg, optional) In a separate saute pan, add remaining coconut oil and onions to the pan. Cook onions for about 5 minutes or until they become translucent.
Add the cooked quinoa, toasted nuts, seasonings, thyme and cranberries (optional). Once the acorn squash is cooked, spoon the mixture into the squash and serve warm.