Quinoa Stuffed Acorn Squash with Maple Vinaigrette
This recipe is not only healthy and super delicious (and gluten-free, dairy-free and vegan) but it's also beautiful. It has all the colors and flavors of fall. Enjoy! Fall Quinoa Stuffed Acorn Squash with Maple Vinaigrette Serves 4 Ingredients: 2 acorn squashes, halved 1.5 cups quinoa 1.5 cups vegetable broth 1.5 cups water 2 organic red apples, chopped 1 pomegranate seeded 1 package baby arugula 1 cup sprouted almonds Maple syrup for glaze Sprinkle of cinnamon Maple Vinaigrette Dressing: 1/4 cup extra virgin olive oil 1/4 cup apple cider vinegar 1/4 cup maple syrup 2 tablespoons Dijon mustard A pinch of salt
Preheat oven to 350F and bake the squash halves face down on a baking pan with enough water to just barely cover the bottom of the pan. Bake for 35-40 minutes or until tender. Remove from oven and flip over squashes, pouring 1 tablespoon of maple syrup into each squash half and sprinkling with cinnamon. While squash is baking, combine quinoa, broth, and water (following quinoa packaging instructions) in a pot and bring to a boil, then reduce heat and cover to simmer for 20 minutes. Uncover and fluff with a spoon. Next, prepare pomegranate, apples, and almonds and set aside. In a small bowl, make dressing. Toss the quinoa, dressing, and fruit together in a large mixing bowl. To serve, place a squash half on a plate and cover with arugula. Scoop quinoa into each half until it spills over slightly. Enjoy!