Thursday, December 6, 2012

Quinoa Stuffed Squash
Serves 4
2 Squash, Acorn or Carnivale
3 Cups Water
1 Cup Quinoa
1/4 tsp. Salt
1/2 lb. Mushrooms, Sliced
2 Leeks, Cleaned and Chopped
1 Apple, Diced
1 Shallot, Minced
1 Clove Garlic, Minced
1 tsp. Thyme, Chopped
2 tsp. Sage, Chopped
2 tsp. Parsley, Chopped
3 Tbsp. Olive Oil
1 Tbsp. Maple Syrup
1/2 Cup Feta Cheese, Crumbled
1/2 Cup Walnuts, Toasted and Coarsely Chopped
1 Bunch Spinach, Kale, or Chard
For the Quinoa
Bring water to a boil with the salt.  Add Quinoa, cover and let simmer on low heat for 15 minutes.  Remove lid and cover pot with tea towel, let rest for 10 minutes then fluff Quinoa with a fork.
While the Quinoa is cooking heat a saute pan on medium high with 1 Tbsp of the oil until almost smoking.  Add mushrooms and cook until well caramelized.  Remove mushrooms from pan and reserve.  Add another 1 Tbsp of oil to the pan and saute the leeks, garlic, and shallot until softened.  Add apple and saute briefly, then add herbs and reserved mushrooms, salt and pepper to taste.  Remove from heat to cool and toss with Quinoa
For the Squash
Heat Oven to 375 degrees
Halve squash lengthwise and remove any seeds and pulp.  Rub cut side of squash with remaining olive oil, maple syrup and season with salt and pepper.  Bake squash, cut side up, for approximately 30 minutes or until the flesh is easily pierced with a paring knife.  Evenly distribute quinoa mixture between the squash halves and return to oven for an additional 10 – 15 minutes, or when the quinoa mixture has been heated through.  Meanwhile saute the greens with garlic and chili flake.  Serve squash halves on a bed of sauteed greens and garnish with crumbled feta and toasted walnuts