moroccan stuffed squash

January is a bleak, dull month in the midwest. The holidays have passed, replaced by a season of fiscal spending and bitter cold. In an effort to thwart the depressing temps, I decided to put the cheeriness of summer into my winter. This recipe taken from The Sprouted Kitchen combines the nuttiness of acorn squash with tropical flavors of coconut and cilantro. Pomegranate seeds, another winter favorite of mine, add a touch of tart juiciness. The original recipe calls for mint, however, I wanted something a little more seasonal so I substituted sage. It also suggested pistachios as a garnish, but for the same reasons I chose walnuts.

This is a wonderful vegetarian entree, but performs well as a hearty side to your choice of protein. If using as a side, however, choose smaller squash.

Ingredients:
2 medium acorn squash
3 tbs coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5 oz) can coconut milk
1 tsp sweet paprika
1/4 tsp coriander
1/4 tsp cumin
2 tbs lemon zest
2 tbs sage, chopped
3 tbs cilantro, chopped
2 tbs orange juice
1/2 cup pomegranate seeds
1/2 cup feta, plus more for garnish
1/2 cup walnuts, toasted and chopped

Preheat the oven to 425˚F. Line a baking sheet with tin foil. Cut each acorn squash in half lengthwise. Scoop and disgard the guts. Pierce the flesh with a fork. Rub 1 tablespoon of the coconut oil onto the cut sides of the acorn and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 20 minutes. Flip the squash cut-side up and roast for another 10-20 minutes, until a knife easily cuts through. Remove from the oven and let cool.

While the squash cooks, put the coconut milk in a sauce pan and bring to a medium boil. Add salt and pepper. Rinse the quinoa in a fine mesh strainer and add to the coconut milk, stirring well.


Turn the heat down to a simmer and cover. Allow the quinoa to cook for 15-18 minutes, or until all liquid is absorbed. Turn off the heat and steam the quinoa for 5 minutes. Add the remaining coconut oil, paprika, cumin and coriander and toss to combine. Add the lemon zest, orange juice, sage, cilantro, pomegranate seeds and feta and toss together. Add salt and pepper to taste.






Divide the mixture among the four squashes. Garnish each with a sprinkle of feta and chopped walnuts and a sprig of cilantro. Serve immediately and enjoy!