Stuffed Acorn Squash

This recipe is one of our fall favorites.  It's also one of our meatless meals, is super cheap to make, and is really simple to put together.  And as if all that weren't enough, it also happens to be A Trio Beautiful original.

That's right folks-- I made up this recipe all on my own.

Don't follow this card to closely, I've tweaked it a bit.

To be fair though, I did use a reference book of sorts.  The Flavor Bible was my go-to resource when it came to checking myself on how my ingredients were going to work together.  The Flavor Bible is not a cookbook, but more like reference material for your kitchen shelf.  It is perfect for when you come across dishes that a missing that "something."  You simply look up some of your ingredients, and look for commonalities in what their flavors pair with.  I. Love. This. Book.

You will want to start with your oven preheated to 400.  Cut the acorn squash in half and clean out the cavity.  Put it cut side up in a lightly oiled baking dish, brush olive oil lightly over the halves, and dabble with butter if you would like.  Lightly salt and pepper.

Bake them for about an hour, until you can easily insert a fork.

Once you have the squash in the oven you will want to get your quinoa going.  I find that for stuffing one squash you only need about 3/4 cup of quinoa.  Put the quinoa in a small saucepan with 1 1/2 cup broth (I prefer chicken, but use vegetable if you want a completely vegetarian meal), cover, bring to a boil, and turn heat to low.  If you're using a low sodium broth you will want to throw in a dash of salt.  It will take about 25 minutes to cook up.

Chop up half a large onion and sautee in olive oil over meduim heat until translucent.  Add two or three cloves of finely chopped garlic, and  three or four chopped crimini mushrooms... let those mushrooms cook down really well.  Throw in some finely chopped fresh sage & thyme, then toss in about 1/3 cup of sunflower seeds-- let them toast up for a bit.

Trust me.

Now mix all that sauteed goodness into your cooked quinoa, and toss in about 1/3 cup dried cranberries.  You can also use raisins.  Or even a combo of both.  Stir it up.  Be sure to give it a taste, and adjust the seasoning if needed.

To finish it off simply stuff your squash with the quinoa.  Top off with a bit of parmigiana.  And bake and additional 15 to 20 minutes.

If the idea of a completely meatless meal freaks you out, some ground sausage would be wonderful in this.
If you give my recipe a try, be sure to come back and let me know how you like it!

Ready to go in the oven for their final baking