Stuffed Acorn Squash
A colourful, sweet and nutritious fall dish.
2 small acorn squash
2 cups finely chopped broccoli
2 parsnips or carrots, grated
1 cup cooked quinoa, rice or other whole grain
2 cups packed finely chopped kale
1 tbsp extra-virgin olive oil
1/4 cup maple syrup
2 tbsp water or broth
1½ tsp cinnamon
½ tsp sea salt
Freshly ground pepper to taste
½ cup toasted pumpkin seeds, for garnish
Preheat oven to 400°F.
Cut squash in half and remove seeds. Wrap in foil and bake on roasting pan 50-60 minutes, Remove from oven and set aside to cool. (This step can be done a day in advance.)
In large bowl, combine broccoli, parsnips, quinoa and kale.
In small bowl, whisk together oil, maple syrup, water or broth, cinnamon, salt and pepper. Pour over vegetable mixture and toss until well coated.
Hollow out centre of squash, leaving a thickness of about ¼ inch. Fill with vegetable/grain mixture. Place stuffed squash in baking dish containing about 1 inch of water. Cover with foil and bake for 30 minutes. Sprinkle with pumpkin seeds.