Tamara Braun Instagram – Thanksgiving Quinoa Stuffed Acorn Squash
INGREDIENTS:
Two acorn squashes halved and seeded (4 halves)
8 oz Mushrooms (I use cremini)
1 cup chopped Celery
1 cup peeled, cored and chopped Apple
1 cup chopped Onion
2-4 cloves minced Garlic
1/4 cup Dried cranberries
1 15 oz can chickpeas (drained and rinsed)
1 t Sage powder
1 t fresh chopped Rosemary
1 t dried Thyme (if using fresh add more)
1/4 t Salt
1/4 t Black Pepper
1-1/2 t Liquid amino acids
Minimal Olive oil or water to sauté
FOR QUINOA:
1/2 C quinoa
1 C Vegetable broth
(Follow quinoa package cooking instructions)
Preheat oven to 375. Place acorn halves on baking tray skin side up for a more caramelized bake and down if you want it less brown. Cook for 30-35 minutes until tender.
Roughly chop onions, apples, mushrooms, celery, garlic and cranberries.
In large pan sauté onions with the herbs for a minute or two. Add the garlic, mushrooms, celery, apples. Sauté until starts mushrooms release their juices. Add salt and pepper. Add chickpeas and cranberries. Let cook until all is warmed through. Add the cooked quinoa and mix in. Do yourself a favor and taste as you go along. If you want more herbs(I always like lots of herbs!) add more. And here is my must… Once you add the quinoa and mix in, add a splash(about a teaspoon or so of liquid aminos. (I forgot to video it) It gives it that deep rich flavor. YUM!!
Once everything is mixed together and cooked through fill up the cooked acorn squash and serve!!! Great as a main or slice it to share as a side dish.
This recipe using 2 acorn squashes will make 4 halves. I only used one squash (two halves) in video.
Happy Day of Thanks! Extremely thankful for all of you!! Many smiles!
Xo Tamara
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