By Dane Feldman
Photo by Dane Feldman.
I’m a lover of squash, as expressed through my various posts throughout summer and fall, but sometimes the preparations can get a bit monotonous. I tend to feel the same way about quinoa, which is why I thought to combine the two into one far less boring recipe.
What you’ll need:
1 acorn squash
1 cup quinoa
1/2 cup leeks, chopped green parts only
2 cups water
1 tsp ginger
1 tsp Florida seasoned pepper
Slice the squash in half and microwave it for approximately 10 minutes or until flesh is soft.
Scrape out the flesh and add it into a mixing bowl. Save the shells of the squash and pour the juice from the squash into a measuring glass.
Bring the water to a boil in a small pot. Add in the quinoa and bring it to a boil. Once the water boils again, turn the heat down to low and stir in the leeks.
When most of the water is absorbed, stir in the squash, the squash juice, and the spices. Cook until the water is absorbed and stuff the squash shells with the quinoa and vegetables. Serve.