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Cook's Corner

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Web exclusive: Courtney Rinehold’s recipe for stuffed squash

Quinoa and Ginger Stuffed Acorn Squash

2 acorn squash

2/3 cup quinoa

1 1/3 cups water

1 teaspoon and 1 tablespoon coconut oil, divided

Salt, to taste

Pepper, to taste

1/2 large onion, chopped

1/2 green bell pepper, chopped

2 stalks celery, chopped

1 apple, diced

1/2 cup canned black beans, drained

3 cloves garlic, minced

1 (1 inch) piece fresh ginger, minced

1 tablespoon apple cider vinegar

2 tablespoons maple syrup (or brown sugar)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded mozzarella cheese

Pierce acorn squash with a fork and place into a small baking dish. Microwave until tender, about 8 to 10 minutes. Slice in half and scoop seeds out. Microwave squash another 1 to 2 minutes, if still not soft/tender throughout. Meanwhile, boil the quinoa with water in a saucepan over high heat, reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Stir in a teaspoon of coconut oil until melted, then season with salt and pepper. Heat the other tablespoon of coconut oil in a skillet over medium heat. Stir in the onion, green pepper and celery; cook and stir until the onion has softened, about 8 to 10 minutes. Stir in the apple, black beans, garlic and ginger then cook about 10 more minutes. Stir in the vinegar, maple syrup, cinnamon, nutmeg and red pepper flakes; season to taste with salt and pepper. Scoop out some of the flesh of the squash but leave the halves about 1/2 –inch thick. Stir the scooped out flesh into the quinoa/apple mixture then spoon back into squash halves. Sprinkle with cheese and bake in oven at 425 degrees for about 5 to 10 minutes, until cheese is bubbling. Serve with a leafy green salad or cooked greens. Makes 4 servings.

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