Stuffed Moroccan Acorn Squash:
- 2 Acorn squash
- 2 teaspoons cinnamon, divided
- 4 tablespoons maple syrup, divided
- 4 tablespoons Earth Balance buttery spread, divided
- 1 tablespoon olive oil
- 2 stalks celery, chopped
- 1 cup matchstick carrots (or 2 carrots, chopped)
- 3 teaspoons minced garlic
- 1 can garbanzo beans, rinsed and drained
- ½ cup raisins
- ¼ cup cranberries
- 1 ½ tablespoons ground cumin
- Salt and pepper to taste
- 2 cups water
- 1 cup quinoa, rinsed in fine mesh strainer
- 1 teaspoon Better Than Bouillon
- 1 tablespoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon turmeric
Half and seed the acorn squash. Cook in pressure cooker 10 minutes. Release steam. Allow squash halves to cool just enough to touch. (You want them to remain warm for serving).
While squash is cooking, heat olive oil in skillet. Sauté celery, carrots and garlic for 4 minutes. Add garbanzo beans, raisins and cranberries. Continue cooking for 3 additional minutes. Add spices.
Add water, quinoa and remaining 4 ingredients to mixture. Cook for 10-12 minutes or until water is absorbed and quinoa is tender.
Rub each half of acorn squash with 1 tablespoon buttery spread. Sprinkle each half with ½ teaspoon cinnamon, and drizzle with 1 tablespoon maple syrup.
Stuff squash with quinoa and vegetable mixture.
Coming out of the pressure cooker
Being spread and sprinkled with sweet buttery goodness
Sautéing the vegetable mixture
Rinsing the quinoa
Paired with my favorite tea