- 3 Acorn Squash, halved
- 1 cup dry quinoa
- 1/4 cup brown sugar
- 2 tablespoons butter
- Olive Oil for spritzing the acorn squash
- 1 white onion , finely diced
- 1 stalk celery , finely diced
- 1 large apple , diced
- 1/2 sweet potato, diced (optional)
- 8 ounces cremini mushrooms , diced
- 3 cloves garlic , minced
- 2 teaspoons sage
- 2 teaspoons thyme
- Preheat oven to 350 degrees.
- Cut a thin slice off the bottom and top of each squash to create two flat edges (be careful not to cut too much or you will create a hole in the bottom). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
- Place the squash on a baking sheet, cut-side up. Spray Olive Oil (or brush) the flesh of the acorn squash and sprinkle with salt & pepper and sprinkle brown sugar lightly around all of the edges.
- Add the quinoa and water to a medium pot and cook per instructions on Ancient Harvest packaging.
- In a large pan, heat butter over medium heat and sauté the mushrooms, sweet potato, garlic, and onion, celery, apples until softened. About 5-6 minutes.
- Add the sage and thyme and add the quinoa. Combine well so the quinoa picks up on all that flavor!!
- When the squash is ready, fill with the stuffing mixture. Put everything back in the oven for maybe 10 minutes to get the quinoa a bit crispy and then top off with fresh pomegranate arils and enjoy!