Sweet & Citrus Baked Acorn Squash

Ingredients

• 2 large acorn squash
• Olive oil
• 1 cup quinoa
• 2 cups chicken stock (or water)
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper
• 1 teaspoon chili powder
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 large ripe peach, diced
• Zest from 1 orange
• Juice from ½ an orange

Instructions

1. Preheat oven to 400 f
2. Using a large chef knife, slice tops and ends off squash, just enough to create a flat surface for the squash to stand on a baking sheet. Cut down the middle horizontally. Scoop out the seeds from both sides with a spoon, drizzle some olive oil and a splash of water in the well that was created and flip upside down onto a baking sheet, being careful not to let water splash everywhere. Bake for 45 minutes.
3. While the squash is baking, bring 1 cup of quinoa and 2 cups chicken stock to a boil. Turn the heat down to low, cover and let simmer for 15 minutes. It will be done when all the liquid is absorbed and the quinoa seeds are uncoiled. This is the typical way to make quinoa, but be sure to double check your package instructions for cooking to make it according to the brand you are using.
4. In a large pan, heat some olive oil over medium heat. Toss in your chopped carrots, celery, onions, garlic, some salt and pepper and a few dashes of chili powder. Once you’ve got a good sizzle going, turn the heat down to low and let everything sauté until vegetables are soft, stirring occasionally.
5. When all the veggies have softened, add to the quinoa along with a generous teaspoon of salt, allspice and chili powder. Stir everything together and add peaches, orange zest and squeezed orange juice.
6. When the squash is done baking, use a spatula to flip them over and fill each of the “bowls” with a generous amount of the quinoa stuffing. Put back in the oven for 10 minutes to warm everything through.