Stuffed Acorn Squash

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INGREDIENTS

• 2 medium acorn squash, halved and seeds removed

• 1 tablespoon olive oil

• 1 cup quinoa

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 8 oz mushrooms, chopped

• ½ cup Mariani Chopped Walnuts (plus some for garnish)

• 2 tablespoons fresh thyme leaves (plus some for garnish)

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Salt and pepper, to taste

• 2 tablespoons pumpkin seeds, for garnish

INSTRUCTIONS

1. Preheat the oven to 400°F.

2. Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper.  Place the squash cut side up on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until tender.

3. While the squash is roasting, bring the vegetable broth to a boil in a saucepan.  Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.  Remove from heat and set aside.

4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.  Add the diced onion and sauté until translucent, about 3-4 minutes.

5. Add the garlic and mushrooms and continue to sauté until the mushrooms start to brown, 5-7 minutes.  Stir in the chopped walnuts, thyme, cinnamon, and nutmeg.

6. Combine the mushroom mixture with the cooked quinoa and season with salt and pepper to taste.  Spoon the quinoa-mushroom mixture into each squash half.

7. Top each stuffed squash with additional chopped walnuts, pumpkin seeds, and a sprinkle of fresh thyme leaves.  Serve and enjoy!