Quinoa Stuffing Acorn Squash
Please use all organic ingredients when possible!
- 1-2 Acorn Squash depending on size
- ½ cup Quinoa
- 1 cup Vegetable Broth or Water
- 1 cup Eggplant chopped (about half of a normal sized eggplant)
- ½ cup Onions chopped
- ½ cup Celery chopped
- 3-4 tsp Sage depending on how sagey you like it
- ½ - 1 tsp Salt you be the judge
- Pepper to taste
- Pomegranate seeds optional for garnishing
Preheat oven to 375.
Cut squash in half and scoop out the seeds. On a baking sheet lined with parchment paper place the squash cut side down. Cook for 25-35 minutes. You want to be able to easily prick it with a fork.
Keep the oven on.
Cut eggplant into cubes (it doesn't have to be perfect because they're going in the food processor).
Line a baking sheet with parchment paper and spread eggplant out to roast for 20 minutes in the oven. If you have two baking sheets you can do this at the same time as the squash.
In the meantime, place the quinoa in a small saucepan and cover with the vegetable broth or water. Bring to a boil, then cover, lower the heat, and cook for 15 minutes, until all of the water has been absorbed. Remove from the heat and set aside.
Sautee the onions and celery together for 5 - 8 minutes. I like to use splashes of vegetable broth to keep them from sticking, but you can also use coconut or olive oil.
Then add the cooked quinoa, eggplant, onions, celery and seasonings to your food processor. Pulse only a few times (I did it about 5 times) to mix everything together. You don't want to over pulse and make it turn into a mushy mixture. Pulse quickly just to combine so it still has a "hearty" texture.
Be sure to taste and adjust any of the seasonings.
Stuff squash with stuffing. Top with pomegranate seeds if you'd like. I also recommend topping with a gravy. Link to the one I used in blog post.