I really love this recipe.
This recipe became an instant favorite, as it looks fancy, and is a great option for packed lunches all week or vegetarian Thanksgiving.
Quinoa Stuffed Squash Rings Recipe
(adapted from Oh My Veggies’ Quinoa-Stuffed Acorn Squash Rings)
1/2 cup quinoa
1 scoop vegetable bouillon (recipe)
1 onion, diced
1 apple, peeled, cored, diced
1/2 cup cheddar cheese, shredded
1/4 cup dried cranberries
2 tablespoons sage (fresh if you can find it)
2 tablespoons chopped walnuts
1 egg, whisked
3 small acorn squash
1 tablespoon butter
1 tablespoon maple syrup
Cook quinoa in rice cooker with the vegetable bouillon.
Preheat oven to 375, and brush cooking oil on 2 baking sheets. Cut squash in half, scoop out all guts and seeds, then slice into 1/2 inch rings. Arrange on baking sheets (you might need a 3rd sheet if they don’t all fit).
Heat oil in a skillet, and cook onions on medium heat for about 10 minutes before adding apples for another 5. Remove from heat to cool a bit.
Melt butter, stir in maple syrup, and brush it on the tops and insides of the squash rings.
Fold together quinoa, onions/apples, cheese, cranberries, sage, and walnuts in a big bowl. Season to taste with salt and pepper, and mix in egg.
Spoon this quinoa stuffing mixture into the squash rings, and bake for 30-40 minutes until the squash is soft when poked with a fork.
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