When my friend returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It’s made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!
Stuffed Acorn Squash
2 acorn squash, unpeeled
1/2 cup quinoa
1 1/2 cups unsweetened apple juice or water
1 cup chopped apple
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup chopped pecans
1/4 cup raisins
1/4 cup golden raisins
Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.
While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.
Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.
Yield: 4 servings (serving size: 1/2 acorn squash with filling)
- Substitute brown rice for the quinoa.
- Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
- Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
- Enjoy as a warm breakfast, dessert, or side dish.