This recipe easily doubles if you want to add more squash to the mix. The filling also keeps well as left overs and the pili nuts add a great texture to the balsamic/onion-y flavors of the quinoa.
T = Tablespoon
t = teaspoon
c = cup
- 1 Acorn Squash
- 1/2c Quinoa
- 1c Vegetable stock
- 1T Balsamic vinegar
- 1/2 white onion, diced
- 1/2T Golden Nugget Turmeric Ghee
- 1c button mushrooms, sliced
- 1/4c salted or plain Pili Hunters pili nuts
- 1/3c golden raisins
- 1/4t Dried basil
- 1 clove garlic
- 1t thyme
- Pre-heat the oven to 400 degrees (F). Pierce the squash with a knife several times before placing on a baking sheet. Once pre-heated, cook the squash for 50 minutes. Test doneness by using your knife to see if the flesh is soft and shows little resistance to the blade. If it needs more time, check back every 10 minutes. It shouldn't take more than an hour.
- While the squash is cooking, start the quinoa. Rinse and drain before cooking. Put the vegetable stock in a saucepan and set to medium-high heat. Place the quinoa in the stock and cook until all the liquid is absorbed, roughly 12 minutes or so.
- In a pan, heat up the ghee on medium-low heat. Toss in your onions and slowly sweat them.
- As the onions become translucent, add the mushrooms, thyme, salt, balsamic vinegar and stir.
- After about 5-8 minutes, once the mushrooms are cooked to your linking, add the garlic and stir.
- By now, the quinoa should be done. Add it to the pan along with the onions and mushrooms. Stir to combine.
- Add the pili nuts (you can hand crush them or place in a clean dishcloth and beat with a rolling pin if you want them more fine), golden raisins, and basil.
- Turn off the heat. Remove the squash from the oven (once done), slice in half and remove seeds. If desired, add some flake salt to the squashes before you put the filling in. Place the filling in the squash.