Stuffed Acorn Squash (WFPBNOGF)*
Cooking Time
30-40 minutes
Yields
4 servings
Ingredients
4 large acorn squash (about 1 pound each), stemmed, halved, and seeded
1-2 tablespoons vegetable broth
6 medium scallions, trimmed and thinly sliced
1 small celery stalk diced (about 3 tablespoons)
1/2 cup dried cranberries, blueberries, currants, or raisins
1/2 cup chopped walnuts
1/3 cup dried apricots, soaked in warm water for 15 minutes, drained, and diced
1 teaspoon dried sage
1 cup uncooked long-grain brown rice, cooked and drained without salt but according to package directions (about 2 cups cooked rice)
1 cup white or red quinoa, cooked and drained without salt but according to package directions (about 1-1/2 cups cooked quinoa)
1/2 cup fresh blood orange juice
1/2 teaspoon salt, preferably sea salt
1/2 teaspoon freshly ground black pepper
Directions
1. Position the rack in the center of the oven and heat the oven to 35 degrees F. Lightly oil a large, lipped baking sheet or place silicone mats on baking sheets if you prefer to use no oil.
2. Place the squash with the cut side down on the prepared baking sheet. Bake until tender, 30 to 40 minutes.
3. Meanwhile, warm the vegetable broth in a large skillet set over medium heat. Add the scallions and celery; cook, stirring often, until softened but not browned, about 3 minutes. Add the dried berries, nuts, dried apricots, and sage. Cook, stirring constantly, until warmed through, about 2 minutes.
4. Add the rice, quinoa, blood orange juice, salt, and pepper. Continue cooking, stirring often, until hot, about 2 minutes. Cover and set aside off the heat to keep warm.
5. Transfer the cooked squash on their baking sheet to a wire rack and cool for 5 minutes. Flip the squash over and transfer to a serving platter. Stuff the skillet mixture into the squash to serve.
Credit
Adapted from The Blue Zones Solution