60 Minutes | Makes 2 Servings
Directions
Preheat oven to 425°F.
Place squash on lined baking sheet, rub with olive oil on both sides and sprinkle with salt and pepper. Place cut side down and roast for 30-40 minutes, until soft to the touch. Set aside.
Meanwhile, in a medium pot, bring quinoa, drizzle of olive oil, turmeric, stock and salt to a boil, reduce heat immediately to low and allow to simmer with lid closed for 8-12 minutes, until water is fully absorbed.
Remove from heat and let sit 3 minutes, fluff with fork and allow to cool slightly, toss with remaining ingredients, add extra olive oil if desired, stuff into centre of squash (where seeds were removed).
For Salad: Toss Micro Arugula with remaining ingredients and top squash. Serve immediately.
Enjoy!
Ingredients
| Quantity | Item |
|---|---|
| 1 | Acorn squash, halved, seeds removed |
| Olive oil | |
| Salt and pepper to taste |
For Salad:
| Quantity | Item |
|---|---|
| 1 Cup | Goodleaf Micro Arugula |
| Olive oil | |
| Salt and pepper to taste | |
| Juice of Half a Lemon |
For Filling:
| Quantity | Item |
|---|---|
| 1/2 Cup | Quinoa (uncooked) |
| Olive oil | |
| Salt and pepper to taste | |
| 1/8 tsp | Turmeric |
| 1/4 Cup | Pumpkin seeds, roasted, unsalted |
| 1/4 Cup | Dried cranberries, unsweetened |
| 1 | Shallot, finely diced |
| Zest and juice of 1 orange | |
| 1/8 tsp | Sweet paprika |
| 1 Pinch | Cinnamon |
| 1 Pinch | Cumin |
| 1 Pinch | Dried Ginger |
| Salt and pepper to taste |
You May Also Like:
A fresh summer treat.