Tuesday, November 24, 2009
Does anybody else feel like you can enjoy a stuffed pepper, but you can really savor a stuffed squash? There's something so sweet and indulgent about butternut squash, acorn squash, and spaghetti squash, but squash are guilt-free because they're a great source of fiber, potassium, and beta-carotene. For this recipe, I'm using versatile (and filling, I might add!) quinoa as a stuffing. If you serve this to an omnivorous guests, you can proudly tell them that your veggie stuffing has plenty of protein and is low in fat- I bet most people can't say that about their Stouffer's!
* 2 acorn squash, halved
* 2 tbsp. olive oil
* 2 cups vegetable broth
* 1 cup dried quinoa
* 1 bay leaf
* several small saffron strands
* 2 cloves garlic, minced
* 1/2 yellow onion, diced
* half a package of soy sausage, like Gimme Lean brand
* 1 bunch beet greens, chopped
* 1/2 cup walnuts, crushed
* 1 tsp. nutmeg
* 1 tsp. black pepper.
* pinch of salt
* pecorino romano cheese for sprinkling, if desired
1) Preheat oven to 375 degrees. Scoop out seeds and stringy bits from acorn squash halves. If desired, rub the inside of the squash with just a little bit of olive oil and cinnamon. Cover a baking sheet with foil or parchment paper, and roast squash cut-side down for 15 minutes. Remove from oven.
2) To make the quinoa: bring 2 cups of vegetable broth to a boil; add quinoa, bay leaf, and saffron to the broth and reduce heat to a simmer. Stir occasionally until broth is absorbed and quinoa is soft, between 10 and 15 minutes.
3) In a large skillet, heat olive oil over medium heat; add onion and garlic and cook for 2 minutes. Add veggie sausage to the pan, using a fork to crumble sausage as needed; cook for 5 minutes, or until sausage starts to brown. Add nutmeg, black pepper, salt, and chopped beet greens to the pan, and cook until greens begin to wilt. Bring heat to low, and stir in quinoa. Remove from heat.
4) Fill each half of roasted acorn squash with quinoa stuffing; sprinkle with grated cheese if desired. Bake stuffed squash for 15 minutes and allow squash ten five minutes to cool before serving.