Meatless Monday - Quinoa Stuffed Acorn Squash

For meatless Monday, we have been sampling the recipes shared on the website, Forks Over Knives, and those found in their cookbook of the same name.  The recipes are created using whole foods, and encourage following a plant based diet for the many health benefits derived from following this regimen.  The Quinoa Stuffed Acorn Squash is a recipe from the Happy Herbivore that was shared on the Forks Over Knives website.  We found it to be quite flavorful.

Stuffed Acorn Squash
Serves 4

• 2 acorn squash
• 1 cup uncooked quinoa
• 2 1/2 cups low-sodium vegetable broth
• 1 teaspoon mild curry powder
• ground cinnamon
• 1/2 cup raisins
• 2 cups finely chopped spinach

Preheat oven to 400ºF. Cut acorn squash in half, place cut side down on a cookie sheet, and bake 30–35 minutes, until fork-tender. Meanwhile, combine quinoa, vegetable broth, curry powder, a few dashes of cinnamon (about 1/4 teaspoon), and raisins in a pot. Bring to a boil, immediately reduce to low, and cook for 15 minutes, or until liquid evaporates. If quinoa is not fluffy after 15 minutes, add more vegetable broth and cook longer. (Sometimes the raisins will absorb the liquid also, so more is needed to cook the quinoa. I find this is particularly true with electric stoves.) After quinoa is done, stir in spinach, add another dash or two of cinnamon, plus salt if desired, then cover and set aside, away from heat. Once acorn squash is done, flip it over and scoop out seedy matter. Then use a sharp knife to cut the point off each base so the acorn bowls sit upright and don’t fall over. Spoon quinoa mixture into squash and serve warm.