- 2 acorn squash
- ½ cup quinoa
- 1 cup spring water
- ½ large red onion, finely chopped
- 2 cups spinach, chopped
- ½ green bell pepper, chopped
- 2 tablespoons dried cranberries
- 2 tablespoons raw walnuts, chopped
- 3 tablespoons grapeseed oil
- 1 teaspoon turmeric
- ½ teaspoon paprika
- Cayenne pepper, to taste
- Sea salt, to taste
- Serving of E3AFA®
Preheat oven to 230 C.
Cut the tops and tails off the squash, then cut the squash in half. Use a spoon to core out the seeds, which you can wash, dry and eat! Brush the insides of the squash with one tablespoon of the grapeseed oil, then dust with the paprika. Roast the squash for 35-45 minutes, until the flesh is lightly browned and somewhat soft to the touch.
While the squash is in the oven, rinse the quinoa under cool running water. Combine the quinoa and spring water in a covered pot, bring to a boil and simmer over low heat until all of the water is absorbed.
In a skillet, heat the grapeseed oil over a medium flame and sauté until the onion is wilted. It's a good idea to salt the onions while they are cooking. Add the quinoa, turmeric and cayenne pepper and stir to incorporate all the ingredients. I don't like to overcook my veggies and nuts, so I wait to add the spinach, bell pepper, walnuts and cranberries until just before I turn off the heat. Stir carefully to mix the quinoa and other ingredients for no more than two minutes. Take the skillet off the flame and keep stirring for another minute or two.
When the squash is cooked, fill the halves with the quinoa mixture and serve. In my opinion, this dish does not make a good next-day leftover, so cook just enough for one meal.