I’m always seeing those beautiful squashes at the grocery this time of year and never know what to do with them. Or if I would like them. But as I look at my daughters list of stage 1 food that we are about to embark upon, squash is on there. And I can’t ask her to try stuff I haven’t tried, right?
So I came across a recipe from Whole Foods for acorn squash with cranberry apple quinoa, and thought I would audition it for Thanksgiving. I actually saw it on their iPad app, which is really nice; you can look for just recipes that are gluten free.
It actually turned out super yummy! I think I over cooked the quinoa a bit (and I only used regular old quinoa, not red), but it still worked well as a stuffing in the squash. There are also a lot of steps, so this one was not something that can be easily accomplished during a nap. Thankfully Matt was on Addy duty while I cooked.
I’m still not sure how much I liked the squash itself. I really love quinoa in general; it is one of the things I've discovered since going gluten free that I would have never tried before. But I think if you stuffed the quinoa mixture from this recipe into a bucket of sand, the sand would suddenly not taste so bad. It was honestly almost like a dessert. Matt doesn’t like anything too exotic when it comes to veggies, and he scarfed this down, so I say it was a success.
As for the big fail, I served it with baked pork, which was seriously the driest meat I have made in a long time. Also totally unnecessary - half an acorn squash with the hearty quinoa could have stood alone as a main course for dinner.
As it turns out, there are enough sides already planned for Thanksgiving, so I will just be keeping this one in my back pocket for another time. But yay me for trying it.
|The star of the show, the acorn squash and quinoa stuffing. Boy that pork looks prettier than it tasted. lol|