Three Little Spoons

It was election day in the USA, and a brisk Fall day here at home (i.e. Toronto, Ontario, or as we like to pronounce it, Toronno). At Three Little Spoons, we were having a tough time trying to decide what to make for our cousins’ dinner and election/movie watching night. That is until we stumbled upon a recipe by Emilie (found in unadulterated form over here: http://scarboroughfoodfair.blogspot.ca/2012/10/moroccan-stuffed-squash.html). She adapted the recipe from The Sprouted Kitchen Cookbook, and we adapted it a little further; though, needless to say, modifications were minimal and it was delicious! If you are contemplating skipping out on the pomegranate seeds, feta or pistachios, PLEASE DON’T, because those items truly make this dish!

If you haven’t tried acorn squash before, we found it a tad “stringy” and are still debating whether we would select a different squash (and if so, which one), when making this recipe again. We looked into the “best” way to cook acorn squash, post indulgence, and have found mixed results…. According to http://www.americastestkitchen.com/recipes/detail.php?docid=6251, microwaving it for 20 minutes would have worked best.

Makes: 4-6 servings Prep Time: 20 minutes Cook Time: 40-45 minutes Total Time: 60 minutes

Ingredients:

2 medium acorn squash
2 tablespoons sunflower oil (can use olive or coconut oil as substitutes)
salt and pepper to taste
1 cup grain (we used a mixture of bulgar wheat and quinoa, but would stick to grains with more similar cooking times in the future, or perhaps cook the grains separately and mix them before stuffing)
1 (13.5 ounce) can coconut milk + 1/2 cup water
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon cumin

2 tablespoons grated lemon and lime zest

2 tablespoons chopped fresh mint

3 tablespoons chopped fresh cilantro

2 tablespoons orange juice

1 tablespoon lime juice

3/4 cup pomegranate seeds

1/2 cup feta cheese, plus extra for garnish

1/2 cup chopped, toasted pistachios

Directions:

Preheat the oven to 425°F. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of sunflower oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast for 20 minutes.

While the squash is cooking, rinse your grain in a fine mesh strainer. Bring the coconut milk to a gentle boil over medium-high heat, with a pinch of salt and pepper. Add the grain, turn the heat down to a simmer and cover. Cook until the liquid is absorbed, 15-18 minutes. Then turn off the heat and let the quinoa steam in the pot for 5 minutes. Depending on what grain you use the cooking times will vary so make sure to check the package for instructions beforehand.

Add 1 tablespoon sunflower oil, paprika, coriander and cumin to the quinoa and toss to combine. Add lemon zest, lime zest, mint, cilantro, orange juice, lime juice, pomegranate seeds, and feta and toss together. Taste and add salt and pepper, if needed.

Take the squash from the oven and flip them over. Divide the quinoa evenly between the 4 squash halves. Place back in the oven for 10-20 minutes or until the squash is tender and the quinoa mixture is heated through.

Garnish with additional feta and toasted pistachios.