Quinoa Stuffed Acorn Squash
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Serves: 4 servings
Quinoa Stuffed Acorn Squash is a lovely vegetarian main dish for Thanksgiving or Christmas. It also makes a great vegetable side for non-vegetarians. To make it vegan, simply leave out the goat cheese.
  • • 2 medium acorn squash
  • • 3 tablespoons coconut oil
  • • 1 cup quinoa
  • • 1 13.5-oz can coconut milk (light or full-fat)
  • • ¼ teaspoon cumin
  • • 2 tablespoons lemon juice
  • • ½ cup pomegranate seeds (plus extra for garnish if desired)
  • • ½ cup goat cheese (plus extra for garnish if desired)
  • • ½ cup chopped walnuts
  1. Preheat the oven to 425º. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of coconut oil on the cut sides of the squash and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet. Pierce the skin several times with a fork. Roast squash for 20 minutes. Flip them over and continue cooking for an additional 10-20 minutes, or until the squash is tender. Remove from the oven.
  2. While the squash is cooking, rinse the quinoa in a fine strainer. Bring to coconut milk to a gentle boil over medium-high heat. Add the quinoa, turn the heat down to a simmer, and cover. Cook until all the liquid is absorbed, about 15 minutes. Add the 2 remaining tablespoons of coconut oil, cumin, lemon juice, pomegranate seeds, goat cheese, and walnuts to the quinoa and toss to combine. Add salt and pepper to taste.
  3. Evenly divide the quinoa stuffing between the squash halves. Garnish with extra pomegranate seeds and goat cheese, if desired.
Recipe by Sweet Little Kitchen at http://sweetlittlekitchen.com/quinoa-stuffed-acorn-squash/