After all, it is October #Unprocessed.
I also knew exactly what I was going to make because The Chef and I just got some gorgeous acorn squash in our CSA.
One of the things I love about Fall is the arrival of winter squash. Butternut, acorn, kabocha — all beautifully colored and all nutty, earthy, and just a touch sweet — yes, I love them all. And, really … doesn’t a warm bowl of butternut squash soup just scream Fall? Yes … yes, it does.
You know what else personifies Fall on a plate? Stuffed acorn squash.
Roasted, filled with a delicious stuffing made with onion, garlic, quinoa, and spinach and spiced with cumin and coriander, and then topped with the perfect pinch of pungent, salty Parmesan cheese, my stuffed acorn squash is a hearty, comforting accompaniment to any Fall dinner … and nary a processed ingredient to be found.
- 2 acorn squash, about 1 pound each
- 2 tablespoons extra-virgin olive oil, divided
- Coarse salt and freshly ground black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 2 cups cooked quinoa
- 2 teaspoons cumin
- 2 teaspoons coriander
- ¼ cup shredded Parmesan cheese
- Preheat oven to 400°F. Cover a large baking sheet with parchment paper; set aside.
- Cut each acorn squash in half, then scoop out and discard the seeds. Brush each cut half with ¼ teaspoon olive oil, then sprinkle with salt and pepper. Roast the squash cut side down until tender, about 30 minutes. Remove from the oven, and set aside. Reduce the heat to 350°F.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until the onion begins to soften, about 3 minutes. Add the garlic, then continue to cook until the onion begins to brown, stirring often so the garlic doesn't burn. Add the spinach, then cook for about 1 minute or until the spinach begins to wilt.
- In a large bowl, combine the spinach mixture with the cooked quinoa. Add the cumin and coriander, stirring until everything is thoroughly combined.
- Divide the stuffing evenly among the squash halves. Place the stuffed squash back on the baking sheet, top evenly with the Parmesan cheese, then bake until the cheese melts and the stuffing is heated through, about 15 minutes.
- Allow to cool for a few minutes, then serve.
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