Brown Butter Quinoa Stuffed Squash

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Brown Butter Quinoa Stuffed Squash

Recipe adapted from Quinoa Revolution

I love butter. I love it on bread, I love it melted on popcorn, and I especially love it browned and used as a dressing. These acorn squash are baked and filled with warm brown butter quinoa, seasoned with an exotic spice blend of cinnamon and cardamom. It is hearty, vegetarian and packed with protein-- and at around 400 calories a serving, its not too hard on the waist either!

Makes 2 servings:

• 1 acorn squash
• 1 tablespoon salted butter
• 1 1/2 tsp olive oil
• 1/4 tsp cinnamon
• pinch of cardamom
• 1 1/2 cups water
• 1/2 cup red quinoa, raw
• 3 tablespoons cashew pieces
• 2 tablespoons diced dried apricots
• 2 tsp chopped mint

Directions:

1. Preheat oven to 400 degrees F. Cut acorn squash in half and remove seeds. 
2. Place squash halves cut side down on a shallow baking dish. Fill dish with 1/4" (5mm) of water and bake for 30 minutes or until tender when pierced with a fork.
3. Add the water and quinoa to a saucepan. Bring to a boil and then reduce to a simmer and cover. Cook for 17 minutes, stirring occasionally. Remove from heat, fluff with fork and set aside.
4. In the meantime, melt the butter in a small saucepan on medium heat, stirring or swirling constantly. Watch butter as it turns a light brown color. It should smell nutty and you should be able to see small brown flecks. Remove from heat and stir in olive oil, cinnamon and cardamom.
5. Toss 1 cup of the cooked quinoa with the seasoned brown butter, cashews, apricots and mint. Divide into cooked squash halves. Serve immediately & gobble it down!