Mexican Roasted Corn And Quinoa Stuffed Squash Food

MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}

Steps:

• Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
• In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
• In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
• Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!

MILLET OR QUINOA STUFFED ACORN SQUASH

Steps:

• Slice off a sliver on the bottom of each squash half so they can sit flat.
• Place squash, cut side down in an oven proof dish pour in about 1/2 inch of water, cover with foil and steam in a 375f oven until tender, turn over after 30 minutes and test for tenderness (it will take approximately 45 min total or less depending on size of the squash).
• Combine filling ingredient s and spoon in enough to have a rounded top on each squash.
• Put back in the baking dish with the water, stuffed side up.
• Cover loosely with foil and bake in 350F oven for apprx 30 minutes, uncover& bake a further 15 minutes.

QUINOA STUFFED KABOCHA SQUASH

Steps:

• In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
• Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
• Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
• Preheat oven to 350°F/180°C degrees.
• In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
• Add mushrooms and sauté a little longer. Season with salt and pepper.
• Add cooked vegetables and raisins to the cooked quinoa and mix.
• Stuff the squash with the quinoa mixture and cover with the squash top.
• Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
• Infuse love and serve!

QUINOA-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
• Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
• In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
• Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
• Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.