Autumn Stuffed Squash (for 4)
-2 acorn squash
-1 cup quinoa (soaked and rinsed)
-2 cups chicken broth or veg broth
-5 spring onions
-1 small zucchini, diced small
-large handful kale (sliced fine)
-salt, pepper, garlic, red pepper flakes
1. Slice the acorn squash in half. Scoop out any seeds. Place in a roasting dish, face up. Sprinkle with salt, pepper, garlic, and a touch of nutmeg. Drizzle with oil (coconut or olive) and pour 1/2 cup of chicken broth into the bottom of the roasting dish. Cover with tin foil and roast at 250 for about 2 hours. You want the squash to be tender, but not mushy.
2. After soaking (best if soaked overnight, but a few hours will do) and rinsing the quinoa, pour 1 1/2 cups chicken broth into pot with quinoa and bring to a boil. Hit it with salt and garlic. Boil for a few minutes then put it on simmer for 15 minutes with a lid covering it. Take it off the heat, cover the top of the pot with a papertowel, put the lid back on and let it sit for five minutes. Fluff with a fork. Season with some red pepper flakes.
3. In a skillet, sautée diced green onions, zucchini, kale, sundried tomatoes, sage and chopped cashews. Salt, pepper, garlic, red pepper flakes.
4. Toss quinoa and diced veggies together and then use this to stuff the squash.
5. Place this under the broiler or in the oven to warm and bring it all together.
6. The dressing: tahini, lemon juice, hot water (to thin it to right consistency), garlic, and salt.
Hit it with a dash of salt and serve a little salad alongside. Boom.
So damn delicious. Enjoy.