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Quinoa Stuffed Acorn Squash




Source of Recipe


Donna Rollison


Recipe Introduction


From Edenfoods.com


List of Ingredients




2 cups Eden Organic Quinoa, leftover, cooked
2 Tablespoons fresh parsley, minced
1 teaspoon Eden Extra Virgin Olive Oil
3 cloves garlic, minced
2 medium acorn squash, halved and seeded
15 ounces Eden Organic Black Eyed Peas, 1 can, rinsed and drained
1/4 cup organic sunflower seeds, dry, pan roasted
1/4 cup red bell pepper, finely diced
1/4 cup celery, finely diced
2 teaspoons lemon juice, freshly squeezed
2 teaspoons Eden Shoyu Soy Sauce
1 Tablespoon Eden Organic Safflower Oil, for oiling the squash skin


Recipe



Preheat oven to 350°.

Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and shoyu.

Lightly oil the squash skin, with Eden Organic Safflower Oil, to prevent splitting.

Stuff each squash half with the quinoa stuffing.

Sprinkle 1/2 teaspoon lemon juice over each stuffed squash.

Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.

Author's Notes: The squash may be steamed for 45 minutes instead of baking. Any Eden Organic Beans may be substituted for Black Eyed Peas.