Acorn Squash Stuffed with Tea Infused Red Quinoa
1 acorn squash, cut in half lengthwise and seeded
Olive oil
1 Tbsp. brown sugar
Salt and pepper
1-2 Tbsp. chopped mild onions
1 clove garlic, minced or pressed
1 c. strong-brewed black tea
Pinch dried thyme
1/2 c. uncooked red quinoa
1 Tbsp. butter, optional
1/4 c. chopped pecans, optional
Preheat the oven to 375. Place the squash halves, cut side up, on a foil lined baking sheet and brush the cavity with olive oil. Sprinkle with sugar, salt and pepper until almost fork-tender, about 30 minutes.
Meanwhile in a medium-large saucepan, saute the green onions and garlic in 2 tsp. olive oil for 1-2 minutes. Add tea, thyme, quinoa and simmer, covered, on low for about 15 minutes or until the liquid is absorbed. If using, stir in the butter and pecans.
Spoon the quinoa mixture into the squash cavities and cover loosely with foil. Bake another 10-20 minutes or until the squash is very tender. Roast time will depend on the size of your squash.
Recipe created or adapted by Liz Talley, Urban Graze
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