Today is National Acorn Squash Day! I could eat acorn squash with brown sugar all the time as a kid, and still would if it wasn’t for the sugar. I decided to make something a little healthier and stuffed baked acorn squash with some of my other favorite fall flavors. I made versions of this last year and it also works well if you cube the squash, roast it, and toss it together to make a side dish.
Quinoa Apple Stuffed Acorn Squash
Makes 4 servings
2 acorn squash
1 medium red onion
3 apples, used Braeburn
sea salt and pepper
chopped pecans for topping, optional
Preheat oven to 400. Slice acorn squash in half lengthwise and remove seeds and insides with a spoon. Place squash skin side down and bake for 1 hour. If you are short on time you can cook them for about 7-10 minutes in the microwave. Cook quinoa according to directions. Dice red onion and peel and dice the apples. In a large pan over medium-low heat, sprayed with a little non stick spray or oil, cook onions and apple together until tender, about 10 minutes. Run a knife though crasins to rough chop them. Add craisins to apples and onions when they are tender. When quinoa is done cooking add to onion and apple mixture and toss to mix. Season with a little salt and pepper. Place quinoa mixture into baked acorn squash halves and top with chopped pecans if desired. Enjoy!