stuffed acorn squash.

It’s a whoppin 23 degrees on this sunny morning in Manhattan (for the rest of the world, that would translate to about -5ºC).  I’m a wuss, so what.  And Fresh Direct will be my best friend for the next few months - who wants to trudge around with a heavy load of groceries in this weather when I can go click-click-click and the door goes buzzzzzz.  Holla.

QUINOA PORRIDGE -STUFFED ACORN SQUASH.

Ingredients:

1 Acorn Squash
2/3 cup Quinoa flakes
2 cups vegetable stock
1 tsp sugar
¼ cup pine nuts
¼ cup organic dried figs, chopped
¼ cup bread crumbs
¼ cup reduced-fat feta cheese, crumbled

Cut the acorn squash in half.  After cleaning, put the halves (cut side down) on a greased baking sheet and bake for about 40 min in a 300F oven, until tender.  Once done, scrape out the inside of the squash and puree.  Meanwhile, bring stock to a boil and pour the quinoa flakes in - cook for about 2 minutes.  Mix in the sugar, pine nuts, figs, and squash puree (add salt & fresh pepper to taste).  Pour mixture back into the squash; sprinkle with bread crumbs and feta cheese.  Broil for 3-5 minutes, until tops are brown.

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