Acorn squash is roasted sweet, coupled with hearty grains and spiced with the quintessential Fall flavors of nutmeg and cinnamon. Kids will have fun scooping out the squash and using its skin as an innovative serving bowl for this heart-healthy grain medley. To make the recipe gluten-free, simply omit the bulgur and double the quinoa. This recipe comes to us from Alysa Bajenaru of Inspired RD.
Scoop out the squash’s seeds to a medium bowl. Discard the seeds or save for a future cooking project.
Preheat an oven to 400 degrees. Place the seeded squash halves on a baking sheet, cut side down. Roast for about 35 minutes, or until the squash is tender when pierced with a fork.
Place the olive oil in a large pot over medium-high heat. Transfer the onion to the pot and cook for about 3-4 minutes, or until translucent. Add the garlic and cook 1 minute more before adding the quinoa and bulgur to the pot as well, stirring to ensure ingredients are evenly distributed. Pour in the broth and bring to a boil. When the bulgur quinoa mixture boils, turn heat down to low and simmer for about 15 minutes, or until the quinoa and bulgur are cooked through.
When the roasted squash is cool enough to handle, scoop the squash’s flesh into a bowl, but keeping enough in each half so the shell stays intact.
Together: When the quinoa mixture has cooked, fluff it using a fork. Add the squash’s flesh to the quinoa mixture and stir, taking care to ensure ingredients are evenly distributed. Season the squash quinoa mixture with the cinnamon, nutmeg, salt, almonds and cilantro. Scoop half the quinoa squash mixture back into the squash shells. Serve one stuffed squash shell per person and enjoy!