A New Take on Stuffing: Quinoa Stuffed Acorn Squash

I love Thanksgiving meals that offer a new twist on traditional flavors, adding even more comfort to the ultimate comfort meal. I love watching our family's holiday food traditions evolve over the years to suit our changing tastes. And I love when those changes take our Thanksgiving spread from good to sublime. Quinoa Stuffed Acorn Squash certainly fits the bill. What makes this quinoa-based stuffing so fantastic is more than just the hearty, natural flavors, the supreme health benefits of quinoa, and the ease of preparation...When it's served in an acorn squash, it just looks perfect for fall.

Quinoa is a long-loved, even worshiped grain from the high plains of South America, and for good reason.The Inca people called it the 'mother of all grains', and considered quinoa to be sacred. That idea is corroborated by modern day nutritionists and fitness buffs who love it because it's low in calories, but high in protein and fiber. The Inca loved it because it has a deliciously nutty flavor that grabs hold of spice and flavor and takes it to heights that rice and pasta cannot. This recipe, inspired by a Peruvian favorite, Quinoa Stew, includes many of the same vegetable flavors as traditional Thanksgiving stuffing, so, now taking over as a new Thanksgiving tradition at my table.

Quinoa Stuffed Acorn Squash

Serves 8

4 small acorn squash

2 cups water or vegetable stock

1 cup quinoa

1 small onion, chopped

2 garlic cloves, chopped

1 cup chopped zucchini

1 carrot, peeled and chopped

1/2 green or red bell pepper, finely chopped

1 rib celery, chopped

3 scallions, chopped

1 teaspoon oregano, divided

1/2 tsp chili powder

1/4 tsp cumin

1/8 tsp cinnamon

1 pinch cayenne pepper

1 tomato, chopped and undrained

2 tbsp cilantro, chopped

salt and pepper

Parmesan cheese (optional)

Directions

1. Preheat oven to 350 degrees. Wash acorn squash and cut in half on the equator. Scoop out the seeds and trim a flat edge on the bottom, so the squash stands up when served. Season with salt and pepper and sprinkle with about 1/4 tsp of the oregano over the 8 halves. Spray or brush with a bit of olive oil and place on a cooking sheet.

2. Bake squash in preheated oven for about 30 minutes or until squash is soft.

3. Meanwhile, boil 2 cups of water or stock in a small saucepan. Add quinoa, stir, and cover. Lower heat and simmer for 12-15 minutes, or until water is absorbed.

4. While quinoa is cooking, heat 1 tbsp olive oil in a pan. Add onion and saute for about 2 minutes. Add garlic and cook 1 minute more, stirring frequently. Add bell pepper, celery, zucchini, scallions and spices. Season with salt and pepper. Cook until vegetables are just soft and slightly browned.

5. Add tomatoes and quinoa. Stir to combine and heat through.

6. Fill center of the squash with the quinoa mixture and top with cilantro. Sprinkle with Parmesan cheese, if desired.