Our Family of Brands

Stuffed Acorn Squash

2 acorn squash (about 3 lbs)
3 Tbsp. olive oil, divided
1 cup uncooked quinoa
2 ½ cups vegetable broth, divided
1 cup diced white onion
½ cup diced celery
½ cup diced carrot
1 cup dried cranberries
1 green apple, peeled and diced
½ tsp. The Spice Hunter Dalmatian Rubbed Sage or 100% Organic Rubbed Sage
½ tsp. The Spice Hunter Fine Ground Black Pepper
½ tsp. The Spice Hunter French Thyme Leaves or 100% Organic Thyme Leaves
½ tsp. The Spice Hunter California Granulated Garlic or 100% Organic Granulated Garlic

Preheat oven to 375°F. Cut squash in half and scrap out seeds. Place halves, cut side up in a baking dish, drizzle with 1 Tbsp. olive oil and bake for 30 minutes, flipping squash over half way through cooking. While squash is cooking, combine quinoa and 2 cups broth in small saucepan, bring to a boil, cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. In a sauté pan, cook vegetables in 2 Tbsp. olive oil until softened, then add cooked quinoa, ½ cup broth, fruit and spices. Stuff partially cooked squash halves with quinoa mixture and bake for an additional 30-40 minutes or until squash is cooked through.