Cooking is a meditative practice for me. Well, meditative is maybe not the right word but it brings quiet to my mind, like running or yoga do.
Any recipe really could have done here. Risotto, Porridge on the stove, kitcheri anything really. But I have decided to share a recipe I used for dinner yesterday evening: Stuffed Acorn Squash.
My husband says that I am obsessed with anything orange and in particular squash and sweet potato. I guess he’s right. But squash and sweet potato are so good, nourishing and vata calming.
So here is goes:
Quinoa and Apple Stuffed Acorn Squash
Slightly adapted from Daily Garnish
Ingredients (4 small servings)
- 2 large acorn squash
- 1/2 cup dry quinoa, rinsed
- 1 large onion, diced
- 1 large apple, diced
- 1/4 cup dried cranberries
- 1 tablespoon olive oil
- 1 tablespoon apple juice
- 1 teaspoon cinnamon
- 1/2 teaspoon seat salt
- feta cheese (optional)
- Preheat your oven to 375°F.
- Cut a tiny slice off the round bottom of each squash so that it can stand up on it’s own – just enough to stay upright. Trim the other end of the squash so that you can empty the pocket of seeds.
- Drizzle a bit of olive oil and salt into each squash and on the two tops, and then place face-down in a baking dish. Bake for 45 minutes.
- While the squash bakes, cook quinoa according to instructions. Add the cranberries and set aside.
- In a large saute pan, cook the onion on medium heat until brown and softening (10-15 minutes). Add the apple and cook until soft. Add the quinoa mixture and lower the temperature to the minimum.
- In a bowl, mix olive oil, juice, cinnamon and salt. Pour the dressing in the pan and add the feta. Stir.
- Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture. You will probably have extra filling but that’s OK.
- Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy. And serve!