Meatless Monday

Quinoa Stuffed Acorn Squash

From Gluten Free by Nature

2 tbsp grapeseed oil
1 leek, diced
1/2 onion, minced
2 carrots, small diced

1 Gala Apple, diced (my addition)
1 8 oz package organic cremini mushrooms, stems removed and roughly chopped
1/2 tsp kosher salt
few turns of freshly ground pepper
1/2 tsp dried thyme
3 small garlic cloves, minced

2 cups cooked quinoa (I used black as my addition, the recipe called for brown rice)
2 long, slender butternut squashes (I used acorn)
1 bunch organic spinach, stems removed and washed

2 oz smoked Gruyere Cheese, cubed 

Preheat the oven to 400 degrees.

Cut the acorn squash lengthwise. Scoop out the seeds out of the bulb and discard.

Prepare a deep baking dish with about an inch of water. Place the squash flesh side down, so that it is submerged. Bake for about 45 minutes or until the squash is tender.

Meanwhile, prepare a large saucepan on medium heat with the oil. Add the leek, carrots, onion and apple. Saute for about 5 minutes. 

Add the mushrooms, salt, pepper, and thyme. Cook another 4-5 minutes. 

Then add the garlic and spinach. Saute for 1 minute. 

Cover and remove from heat. Let sit for 5 minutes so the spinach wilts slightly.

Place the cooked quinoa in a glass bowl. Add the vegetable mixture and mix well. Set aside.

Remove the squash from the oven. Leave the oven on. Drain and discard the water out of the baking dish.  Using some tongs because it is still hot, flip the squash over exposing the flesh.  Using an ice cream scoop, spoon the the quinoa mixture into the squash cavity. You can firm it down a little bit and add in a few cubes of Gruyere cheese to each squash half.  You will have extra quinoa mixture leftover.

Bake for 20 minutes. The top will become slightly crispy and brown. 

Serves 4