A delicious and beautiful dish for the winter holidays, or any day.
|1 1⁄2 c||water|
|2||acorn squash (medium, halved and seeded)|
|sunflower oil (or other neutral oil)|
|1⁄2 c||walnuts (chopped)|
|1 c||dried cherries|
|2 T||maple syrup|
Preheat the oven to 350°. Lightly oil the outside of the squash and set in a baking dish. Set aside.
Rinse the quinoa in a fine mesh strainer under cool running water. Combine the quinoa and water in a pot with a tight-fitting lid. Bring to a boil over high heat, stir, and reduce to medium-low. Cover and simmer 15-20 minutes until the water is absorbed.
In a large bowl, mix together the cooked quinoa, walnuts, cherries, syrup and cinnamon. Stuff each squash half with the mixture. Cover the squash with aluminum foil and bake for 45 minutes, or until the squash is tender when poked with a fork.