This was such a delicious autumn dish. Acorn squash, stuffed with quinoa, apples, currants and almonds – a blend of sweet and savory with a bit of a crunch.
Cut acorn squash in half, scoop out insides and bake face down in a pan (like mine above) with a bit of water in the pan, at 400 degrees until soft.
While baking, pour 1 cup of water in a sauce pan with 1/2 quinoa, bring to a boil then simmer with top on until water is absorbed. Add 1/2 apple, 1 tablespoon toasted, slivered almonds, 2 tablespoons currants, 3/4 teaspoon garam masala and salt and pepper to taste.
Once the squash is cooked, flip the halves over, plop in a tiny bit of vegan margarine and a teaspoon of brown sugar, put back in the oven to melt for a minute then pull them out and fill with the stuffing! The quinoa mixture is enough for two small acorns or possible one large one.