Acorn Squash Stuffed with Toasted Quinoa Sprouts, Crimini Mushrooms, and Apples

Winter squash.  It's just about the only fresh produce you can count on seeing each week at the farmers' market here in Indy.  Last week I took advantage and picked up some great organic acorn squash, since I hadn't tried that particular variety before.  I really liked the shape of it; it was just begging me to cut it in half and stuff it with something yummy.  I had also grabbed some more awesome apples at the market and gotten some crimini mushrooms from Green B.E.A.N. Delivery.  Apparently I'm on a quinoa kick, so I decided to do a little variation on my Confetti Quinoa.  It turned out great, and super fun!  Wish I'd had someone here to share it with (but the leftovers were simply delicious, even two days later!).

Just a quick note before I share the recipe:  I did not cook this quinoa before I used it, but sprouted it.  I soaked the raw kernels 8 hours, rinsed, and soaked another 8 hours.  Then, I let it sit in the fridge a couple days.  This is how I used it in the recipe, and it turned out a little crunchier and nuttier than cooked quinoa.  I actually really enjoyed the texture of the quinoa prepared in this way.  However, feel free to cook the quinoa according to directions if you'd prefer.  Here's an article on another way to sprout quinoa.

Acorn Squash Stuffed with Toasted Quinoa Sprouts, Crimini Mushrooms, and Apples

Sorry about the terrible picture quality.  I am not a photographer...

...and apparently I have a thing for breaking cameras.  I've been using my iPod to snap photographs.

*1 med. acorn squash, halved and seeded (don't forget to wash and roast the seeds)
*1/2 c. quinoa, sprouted
*1 Tbsp. olive oil, + more for drizzling
*1/2 large yellow onion, roughly chopped
*2 cloves garlic, minced
*10-12 crimini mushrooms, sliced thin
*1 apple, roughly chopped
*1 1/2 tsp. dried thyme
*sea salt/pepper to taste
*1/4 c. raisins
*paprika


Preheat oven to 400º.  Place squash halves upside down on a baking sheet.  Bake about 30 min, until soft.


Heat oil in skillet.  Add garlic and onions until soft.  Add mushrooms and sautée.  Add quinoa, apples and thyme, season with salt and pepper.  Cook until heated through and quinoa is slightly browned.


Spoon quinoa mixture into squash halves.  Top with raisins, drizzle with olive oil, and sprinkle with paprika.  Place in oven and bake about 15 min., until tops are golden brown and raisins have plumped.  Remove from oven and allow to cool on baking sheet.

**Use your fork to scrape the squash flesh from the skin as you eat to combine with the stuffing.  Yum!

Girls' Night and Confetti Quinoa

I have a wonderful and very supportive group of girlfriends.  Since they are not vegan - or even vegetarian, for that matter - they always have a great time teasing me about my unique eating habits.  Most of the time we go out for wine and good eats, but when we have our own dinner parties, I get to leave my lunch box at home and make a dish that everyone will appreciate, and *hopefully* enjoy.  

My friend, Katie, and her husband recently bought a beautiful house in Fishers and invited us over for girls' night and to show off her new crib.  I was told to bring "a vegan-friendly pasta dish and a bottle of wine".  When I told her I was going wheat-free for a while, of course I got some friendly ribbing sent my way.  I wasn't sure what to make instead, but I'd been craving those quinoa stuffed mushrooms I made a couple weeks ago.  I decided to tweak that recipe and - voila!  Confetti Quinoa!

The girls claim they enjoyed it.  But don't take my word for it!

Katie decided she'd prefer fewer onions, and more salt.

Heather says, "Yum!"

Looks like a hit to me!

So, here's the recipe.  Let me know what you think!

Confetti Quinoa

*1 1/2 c. cooked quinoa
*2 Tbsp. olive oil
*1/2 large red onion, roughly chopped
*4 cloves garlic, minced
*1 large red pepper, roughly chopped
*2 apples (about 1 c.), roughly chopped
*1 1/2 tsp. dried thyme
*sea salt/pepper to taste






Preheat oven to 425.

Heat oil in skillet on medium heat; add onions, garlic, and red pepper and sautée until onions are translucent. Add quinoa and cook until heated through. Mix in apple and thyme, then season generously with salt/pepper.

Put quinoa mixture into baking dish.  Drizzle lightly with olive oil, and season with additional salt/pepper if desired.  Bake until top is golden and lightly crisp.

Quinoa Stuffed Mushrooms with Apple and Spinach

*1/2 c. quinoa, cooked
*2-3 large portabello caps
*1 Tbsp. olive oil
*1/2 small onion, roughly chopped
*2 cloves garlic, minced
*1 small red pepper, roughly chopped
*1/2-1 apple (slightly tart), roughly chopped
*1 tsp. dried thyme
*sea salt/pepper to taste
*1-2 handfuls baby spinach

Preheat oven to 400. Wipe mushroom caps and brush lightly with olive oil. Warm in oven about 5 min.

Heat oil in skillet on medium heat; add onions, garlic, and red pepper and sautée until onions are translucent. Add quinoa and cook until heated through. Mix in apple, thyme, and spinach, then season with salt/pepper.

Fill portabello caps with stuffing then drizzle with a bit of olive oil; season with salt/pepper if desired. Place in oven until top is slightly golden.

Savory Quinoa-Stuffed Mushrooms

-6 med. baby bella mushrooms (or 2-3 regular portabella mushrooms), whole
-1/2 c. quinoa (dry)
-2 Tbsp. olive oil
-1/2 med. onion, chopped
-1/2 med. green bell pepper, chopped
-2 large cloves garlic, minced
-1/2 tsp. ground cumin
-salt and ground pepper to taste
-paprika

Preheat oven to 350.

Prepare quinoa according to box directions.

Heat 1 Tbsp. olive oil in skillet. Saute onions and bell peppers until slightly tender; add garlic and cook until onions and peppers are translucent and tender. Stir in cooked quinoa, cumin, salt and pepper.

Stuff mushrooms and place on foil-lined baking sheet. Drizzle with remaining olive oil, sprinkle with paprika and additional salt/pepper if desired; wrap mushrooms for baking. Bake until heated through and mostly tender (about 15 min.). Unwrap mushrooms and bake another 5-10 min. (until top is browned and slightly crisp).

Curried Lime Quinoa

*This recipe is still a work-in-progress. It tasted pretty good as it was, but my pantry is a little bare at the moment, so I may be trying again, tweaking with a few ingredients. My first experiment will be an attempt to add a little color to the dish (with some herbs and maybe some veggies). Pictures to come soon.

-1/3 c. quinoa (dry)
-1/2 Tbsp. olive oil
-1/2 onion, thinly sliced
-2 cloves garlic, minced
-squeeze of fresh lime juice (abt. 1/2 lime)
-1 tsp. curry powder
-salt/ground pepper, to taste

Rinse quinoa and prepare according to box directions.

Heat olive oil in skillet and add onions and garlic; saute until translucent. Add quinoa, lime juice, curry powder, salt, and pepper and mix.

*I think 1 Tbsp. fresh parsley would add a bit of color and some nice flavor.