Let’s Try a New Recipe / Moroccan Stuffed Squash

It’s been raining cats and dogs here, and I’ve been drawn to the kitchen.

I made this recipe two nights ago and really loved it. It’s quick and easy, not to mention good for you!

This is the first time I’ve used pomegranate seeds in a recipe…they are so good – especially since I learned the proper way to open one!!

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MOROCCAN STUFFED SQUASH

from PureWow Recipes, adapted from “The Sprouted Kitchen” by Sara Forte

2 medium acorn squash

3 T coconut oil, divided

Sea salt and freshly ground black pepper

One 13.5 ounce can light coconut milk

1 C quinoa

1 tsp sweet paprika

1/4 tsp ground coriander

1/4 tsp ground cumin

1/2 C feta cheese, plus more for garnish

1/2 C pomegranate seeds (learn how to easily open one here!)

3 T finely chopped fresh cilantro leaves

2 T finely grated lemon zest

2 T finely chopped mint leaves

2 T orange juice

1/2 C roughly chopped toasted pistachios (optional)

  1. Preheat the oven to 425 degrees. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves, then season with salt and pepper.
  2. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast for 20 minutes. Flip the squash over and continue cooking, cut side up, until you can easily poke a knife through the flesh at the thickest part of the squash, about 10 minutes longer, depending on the size of your squash. Remove the squash from the oven and let cool slightly.
  3. While the squash are cooking, in a medium saucepan set over medium high heat, combine the coconut milk with a pinch of salt and pepper and bring to a gentle boil. Add the quinoa, reduce the heat to low, cover and cook until the liquid is absorbed, about 15 minutes. Remove the saucepan from the heat and let the quinoa steam in the saucepan for 5 minutes.
  4. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the feta, pomegranate seeds, cilantro, lemon zest, mint and orange juice, then toss until just combined. Taste, then season with additional salt and pepper, if necessary.
  5. Divide the mixture among the cavities of the squash. Garnish with a sprinkle of feta and the pistachios, if using. Serve immediately.

 

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