Apple Cinnamon Stuffed Squash

As much as I don’t want to admit it, Fall is upon us. I went to the farmers market this weekend and the main feature was no longer fresh summer berries and fruit but corn and squash and pumpkin. Don’t get me wrong, I actually love fall, but it’s hard to embrace it when we never really saw summer. I do enjoy my summers.

The market was a happening place though, busier than I think I’ve seen since it opened in early spring. I think we all had the same mindset – ‘get all the fresh, non-gmo, organic goodies before the frost bites’. There were plently of produce to pick from; I still got all my staple goods but of course added a selection of squash and couldn’t resist picking up a mini pumpkin. Once I purchased all my goodies I began to imagine what I was going to make with them – I’ve already got a few great recipes in mind. Markets are great for that I think, you really get your creative juices flowing with all the local produce and start making really delicious seasonal dishes.

Well, what I’ve got for you here is a creation I dreamed up the second I layed my eyes on the organic acorn squash. Squash is a fall staple and for some reason I feel like cinnamon and warm apples just goes so well with the fall season too. There’s just something comforting about it all. Warm apple ciders, roasted squash, cinnamon infused flavours. Yum. Here’s hoping you were craving something seasonal too!

2 Mini Acorn Squash
1/2 cup quinoa
1 Cup water
1 small apple
1/4 cup raisins
1/4 cup pecans
3 tbsp apple cider vinegar
1 tbsp maple syrup
pinch of cinnamon
pinch of herbs

Line a baking dish with parchment paper and pre-heat oven to 350 degrees. Cut you acorn squash in half and lay face down on baking dish. Drizzle with a bit of oil (I used grapeseed) and place in oven to cook for 25-30 minutes. Add you quinoa, water and herbs to pot and bring to boil, reduce and let simmer for 15-20 minutes. Wash and cut your apple into bite sized pieces, and cut the pecans in halves. Once the quinoa is done add the apples, raisins, pecans and apple cider vinegar, maple syrup and cinnamon, mix together. Take you acorn squash out of the oven and scoop out the center where all the seeds and stringy bits are, sprinkle a tiny amount of cinnamon. Add your quinoa mixture to the center of your squash, overflow if you’d like and enjoy!



xx KTV


1 Comment

  1. December 13, 2014 / 12:37 pm

    Thanks for stopping by our blog Kate. This recipe looks delicious! Here’s to great plant-based recipes! 🙂

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