Recipe: Quinoa and Pumpkin Seed Pilaf in Acorn Squash

QUINOA AND PUMPKIN SEED PILAF IN ACORN SQUASH

4 small acorn squash
2 cups quinoa, rinsed
4 cups boiling water
2 tablespoons olive oil
2 cups finely diced onion
1 tablespoon minced garlic
1 cup raw hulled pumpkin seeds
1 large red bell pepper, finely diced
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.

Cut the squash in half and scrape out seeds and fibers. Place the squash halves, cut side down, on a baking sheet.

Bake for 30 minutes or until the squash are almost tender when pierced with a small knife.

Meanwhile cook the quinoa by stirring it into 4 cups of boiling water. Reduce heat to low, cover and cook. After 15 minutes, remove from the heat and set aside for 5 minutes covered.

Heat the oil in a 4-quart saucepan over medium heat and saute the onion and garlic for about 3 minutes or until the onion is transparent.

Add the remaining ingredients to the saucepan, and saute until the bell peppers are soft, for about 3 minutes more.

Add the quinoa to the pan, and toss gently. Taste and adjust seasonings.

Fill the center of each squash with a mound of pilaf. Place the filled squash halves in a baking dish with a half-inch of water in the bottom of dish. Cover with foil or a lid.

Bake for 30 minutes or until squash is tender throughout. Remove from oven and serve hot.

Makes 8 servings
Source: Vegetarian Times Complete Cookbook