HAPPY ST. PATRICKS DAY!! Recently, at Pairigi in Dallas I had their stuffed acorn squash. I have tried to make them at home, and wanted to share my version.
2-4 small acorn squashes halved and seeds removed—if you are serving 2 people get 1 squash. The quinoa makes enough to fill 8 small squashes.
3 Tablespoons olive oil
fine sea salt and fresh ground pepper
1 cup dry quinoa, rinsed
2 cups water
1 cup carrots, chopped small
1 cup washed baby spinach, cutting off stems
1 cup frozen peas,
¼ cup green onions, chopped
1 cup asiago cheese, grated
Brush squashes with olive oil and bake on cookie sheet at 375 degrees for 45 min or until tender.
Cook quinoa accouding to directions and season with salt and fresh ground pepper.
In a saucepan, cook spinach, carrots, onion, and frozen peas 3 to 5 minutes or until tender. Combine with quinoa and stuff the baked
Squashes. Sprinkle tops with cheese and warm in oven at 325 degrees until bubbly. Serve with a really good aged balsamic vinegar.