Stuffed Acorn Squash


Day Six of Going Vegan for my Beatles’ Birthday – Day 39 of the Endless Winter of 2014

Stuffed Acorn Squash

I would know more about how I feel after a week of vegan meals if I weren’t frozen solid in this interminable winter. I can’t feel my feet and additional layers of clothing won’t fit over the layers I am already wearing! Pennsylvania winters can be challenging, but this is getting ridiculous.

Moving far into February, with more snow forecast for tomorrow, it’s time to search the larder for treats from the harvest past. Here is a good meal between harvest and planting, while the snow yet falls, lying around our apple trees in the side garden. As we stuff the squash, we are dreaming of spring…

1 acorn squash, halved, seeded and baked
1 granny smith apple, chopped
1 small onion, finely diced
1 stalk celery, finely diced
¼ tsp. cinnamon
¼ tsp. cardamom
½ c quinoa
1 c. vegetable bouillon
2 tbsp. raisins
¼ c chopped walnuts
2 Tbsp Sweet Vermouth

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While the squash is baking, cook the quinoa with the vegetable bouillon and the raisins.

Meanwhile, saute the apple, onion and celery and season with the cinnamon and cardamom.

Combine the quinoa with the apple mixture. Add the vermouth. Spoon into the squash halves. Top with the walnuts.

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This entry was posted by Glyn Ruppe-Melnyk.

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