Quinoa-Stuffed Acorn Squash
This recipe comes courtesy of year 2000 edition of the Joy of Cooking's 'All About Vegetarian Cooking.' Makes 4 servings Ingredients: 3 acorn squash, halved and seeded 1 TBS butter 1/2 cup chopped yellow onion 1/2 cup quinoa 1 cup vegetable stock 1/2 tsp salt 1/8 tsp ground black pepper 1/4 cup chopped hazelnuts or whole unblanched almonds, toasted 2 TBS chopped fresh parsley 2 TBS + 2 TBS grated parmesan cheese Directions: Preheat oven to 350 degrees. Arrange the acorn squash cut-side down on a baking dish (like a 9x13). Add 1/2 inch water to the baking dish and cover with aluminum foil. Bake until squash are tender: 45-55 mins. Leave the oven on, but take out the squash. In a large skillet over medium heat: place the onion and saute in butter until golden (approx 8 minutes) Stir in the quinoa and heat, stirring until toasted (about 3 minutes) Stir in the vegetable stock. Bring the contents of skillet to a boil, reduce heat, cover and simmer for 15...