If you are unsure of how to cook an acorn squash, read the directions of this recipe for Quinoa Stuffed Acorn Squash and see for yourself what a delicious dish this is!
3 small acorn squash (about 6 pounds)
1 cup chopped mushrooms
½ cup chickpeas, drained and rinsed
1 tablespoon moroccan rub
1/3 cup raisins or dried cranberries
3 teaspoons grape seed oil, divided
1 teaspoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon steak rub
1 cup quinoa, read directions
1 small yellow onion
1/3 cup pumpkin seeds
½ cup fresh chopped basil
Heat oven to 400 degrees F. Cut the oak seed squash down the middle, the long way, and wipe out the seeds. Place on a lined waxed sheet. Brush the inner parts with 2 teaspoons of the grapeseed oil, season with steak rub and garlic powder. Cook for 45 minutes. While the oak seed squash is cooking, set up the stuffing. Cook the quinoa. Warmth the rest of the 1 teaspoon of grapeseed oil in a medium nonstick skillet over medium warmth and add minced garlic. Include the onion, mushrooms, chickpeas, and moroccan rub and sauté until the onions are translucent and the ingredients have caramelized. Blend into a huge bowl with the cooked quinoa, raisins, pumpkin seeds, and basil. When the squash has finished cooking, place into the blend of each part. Keep cooking for 15 minutes more. Serve hot.