Week 41--Acorn Squash

I've already mentioned that Fall is my favorite season of the year.  I just love all the leaves on the ground, the cooler weather, the brisk air on my face, and of course, the food!  Winter squash is one of my favorites.  Acorn squash is just one variety of winter squash and this is actually my first time working with it.  Acorn squash is a good source of dietary fiber and potassium, as well as vitamins B and C, magnesium and manganese..  This week's recipe was created by Emily Malone from Daily Garnish.  You can find it here:  http://www.dailygarnish.com/recipes?recipe_id=6034395.  I have made a few modifications so here is my version.

Quinoa and Apple Stuffed Acorn Squash.

Ingredients

2 large Acorn Squash
1/2 cup dry quinoa, rinsed
1 large onion, diced
1 large apple, diced
1/4 cup dried cranberries
1/4 cup sliced almonds
1 tablespoon olive oil, plus more for drizzling squash
1 tablespoon earth balance
2 tablespoons orange champagne vinegar
2 tablespoons sherry
1tsp pumpkin spice mix
1/4 tsp cardamon
1 tsp dry basil
1 tsp anise
2 cloves of garlic, minced
salt and pepper
balsamic glaze (optional for topping)

Directions

1. Preheat oven to 375 degrees. Cut a tiny slice off the bottom of each squash so that it can stand up on its own--just enough to stay upright.
2. Carefully trim the top of the squash off, which should expose a little pocket of seeds.  Using a spoon, scoop the seeds and scrape the flesh clean.  Drizzle a bit of olive oil and salt into each squash, and then place face down in a baking dish.  Bake for 45 minutes or until fork tender inside.
3. While the squash bakes, prepare the filling.  Rinse and cook quinoa (combined with 1 cup of water or stock).  Set aside.
4. In a large saute pan melt earth balance and cook diced onion on medium heat until brown and softening.  The more color you can develop the better but careful not to burn it.  Once the onion has cooked (~ 10 to 15 minutes) add the diced apple and cook until soft.  Add the cranberries, sliced almonds, garlic, herbs and spices and cook for an additional minute. Add sherry and turn down heat.
5.Carefully fold in the quinoa.  Add olive oil and champagne vinegar and continue to cook on low heat for about 5 to 7 minutes. Season with salt and pepper as needed.
6. Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture.  Pack tightly in order to maximize the filling.  Bake an additional 10 to 15 minutes, until the tops of the quinoa is golden and starting to get crispy.
7. Drizzle with balsamic glaze.  Serve immediately.