Acorn squash, a small winter squash with dark green skin and bright orange flesh, is a great source of fiber, potassium and beta-carotene. And no need for meat here, you get your complete protein from the quinoa.
You can really use any cheese (or omit for a vegan version), dried fruit and nut combination you'd like. How about feta, dried apricot chunks and almonds? But for me, you can't beat blue cheese, dried cranberries and pistachios together. Yum!
- 1 acorn squash, halved and seeded = 1 courgeron (ou courge poivrée), coupé en deux et graines enlevées
- Olive oil = huile d'olive
- Sea salt & pepper = Sel et poivre
- 1/3 cup quinoa = 60 g de quinoa
- 2/3 cup water = 160 ml d'eau
- 2 tablespoons crumbled blue cheese = 2 cuillères à soupe de roquefort émietté
- 2 tablespoons dried cranberries = 2 cuillères à soupe de cranberries séchées
- 2 tablespoons shelled roasted pistachios = 2 cuillères à soupe de pistaches grillées
Preheat oven to 425°F.
Spray or brush each half of acorn squash with olive oil. Sprinkle with salt and pepper. Place, cut side down on baking sheet and roast in the oven until tender, about 25-30 minutes.
Meanwhile, cook quinoa: bring quinoa and water to a soft boil in a small pot. Reduce heat, cover and simmer for 15 minutes until water is absorbed. Fluff with a work.
In a bowl, combine cooked quinoa, blue cheese, cranberries and pistachios. Add a few drops of olive oil and toss well. Divide evenly and stuff each acorn squash half. Enjoy!