A delightful and easy side dish that can easily be made completely vegetarian by substituting veggie stock.
Quinoa is an ancient, gluten-free, high-protein grain. You can find it in most health food stores.
2 acorn squashes, halved and seeded
2 T. butter
1 medium onion, chopped
½ C. quinoa*, soaked overnight and drained
1 C. chicken stock
¼ C. chopped toasted almonds
2 T. chopped fresh parsley
*Available in the bulk section of health-food stores.
No nutrition information available
Preheat oven to 350. Arrange squash cut side down in a baking pan. Add ½ inch water to the pan and cover with aluminum foil. Bake until squash is tender, about 45 minutes. Leave oven on. Let squash cool.
Melt butter in a large skillet over medium heat. Add onions, stirring until golden. Add quinoa, stirring until toasted, about 3 minutes. Stir in stock. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Uncover and let cool slightly. Season with sea salt and pepper to taste.
Scoop out and dice the pulp from the squash. Combine with quinoa mixture. Stir in nuts and parsley. Spoon mixture into the squash cavities. Bake until heated through, about 20 minutes.