Acorn Squash and Mini Pie Pumpkins Stuffed with Curried Quinoa Salad

This healthy fall recipe can be prepared and served for Thanksgiving dinner. You can totally replace Acorn Squash and Mini Pie Pumpkin with Butternut Squash or Spaghetti Squash.

Ingredients:

One Mini Pie Pumpkin

One Acorn Squash

Olive Oil (Spray)

Salt and Pepper to taste

 

Curried Quinoa Salad Recipe:

1 teaspoon of olive oil

1/2 medium apple (chopped)

1/8 cups of dried cranberries (chopped)

1/8 cups of  maple roasted walnuts (roast walnuts with 1 tablespoon of maple syrup and a pinch of salt)

2 tablespoons of pumpkin seeds

1 cups of quinoa

2 and 1/2 cups of water or vegetable stock

1 tablespoon of curry powder

Salt and Pepper to taste

 

Vinaigrette

2 tablespoons of Hot Pepper Raspberries Chipotle  

2 tablespoons of Pineapple Mango Sauce  (Picture posted below) 

Note: You can use any of your favorite sauce, salad vinaigrette, or even fruit preserves. These two sauces I am using are made from real fruits and has no corn syrup. Some options to consider: Spiced Apple Butter, Raspberries preserve, or Pepper Jelly.

 

Method:

Preheat the oven to 450.

Cut the acorn squash and mini pie pumpkins into halves and prick the skin with fork.

Scoop the seeds (forming a cavity)and place them cut side down into a cast iron or oven safe plate. Now roast them for 45 minutes.

Sprinkle Salt and Pepper in the cavity.

 

Curried Quinoa Salad:

Roast quinoa with 1 teaspoon of olive oil in a hot pan.

Add water and cook them until water boils. Add curried powder, salt, and black pepper.

Switch off the stove and let the quinoa soak all the water. Fluff up the quinoa with fork and cool it completely.

Now add vinaigrette and other ingredients.

 

Stuffing:

Stuff the curried quinoa salad in the roasted acorn and mini pie pumpkin cavities.

Drizzle some more vinaigrette if you want.  

IMG_9120 IMG_9127

IMG_9187 IMG_9196 IMG_9213Sauces I adore

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