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Stuffed Acorn Squash

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stuffed acorn squash

Stuffed Acorn Squash

When my friend, Rana, 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!
3.70 from 10 votes
Print Recipe
Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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)

Notes

  • 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.

 

 

Quinoa Salad

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Quinoa Salad

Quinoa Salad

Quinoa Salad

Quinoa (pronounced keen-wa) is a tiny seed that packs a powerful protein punch for its size. It's considered a complete protein since it contains all nine essential amino acids. Though it appears to be a grain and is often mistaken for one, it's actually the seed from a leafy plant. Quinoa is also high in dietary fiber and is easily digested. It can be used in soups, as a substitute for oatmeal, and in just about any recipe that calls for grains. You can usually find quinoa at health food stores, and some supermarket chains carry it as well.
3.67 from 9 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 1/2 cups cooked quinoa see Recipe Notes
  • 1 Italian Salad Dressing Recipe
  • 1/2 cup diced cucumbers
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup diced tomatoes
  • 1/2 cup diced orange bell peppers
  • 1/2 cup diced yellow bell peppers
  • 1/4 cup grated carrots
  • ¼ cup pine nuts
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • Mixed greens, optional

Instructions
 

  • Mix quinoa, vegetables, pine nuts, basil, and parsley. Pour Italian Salad Dressing over all. Stir well to combine. Serve alone or with mixed greens.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

  • To prepare quinoa, pour 1 cup quinoa into a saucepan, and cover with water. Using your fingers, swirl quinoa around in the water a few times. Drain in a fine mesh strainer, and rinse with cold water. Return quinoa to saucepan. Add 1 1/2 cups water, and bring to a boil. Reduce heat to low, and cover. Simmer gently with lid tilted for 15 minutes or until nearly all of the liquid is absorbed. Remove from heat, and let sit for 5 minutes with the lid on. Makes about 3 cups cooked quinoa.
  • Substitute Italian Salad Dressing with Lemon-Tahini Salad Dressing.
  • Experiment with different combinations of vegetables. Try artichokes, broccoli, celery, olives, steamed asparagus, or zucchini.
  • Add chickpeas.
  • Top with toasted sunflower and/or pepitas (pumpkin seeds).
  • Use chopped walnuts instead of pine nuts.