Makes 2 Servings
This recipe for stuffed acorn squash makes a festive, meat-free main dish that tastes so good you won’t want to wait long to make it again. Serve the stuffed squash with a bright green salad (or any additional veggies that are in season), along with a fresh batch of warm Amaranth Biscuits to round out the meal. Feel free to replace the almonds with shelled pumpkin seeds (pepitas), if you want to avoid using nuts.
© 2019 Kim Lutz / Sterling · Reproduced with permission. · Super Seeds by Kim Lutz, published by Sterling (£9.99, available from www.thegmcgroup.com)
To Prepare the Squash
1. Preheat oven to 350°F.
2. Cut squash in half lengthwise. Scoop out seeds.
3. Lay squash facedown in a rimmed baking dish or pan.
4. Add water until it’s halfway up the sides of the squash.
5. Bake for 1 hour. Remove from oven without turning off the heat.
To Make the Stuffing
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 2 minutes, or until onions are soft but not brown.
3. Add apricots, paprika, cinnamon, and salt. Cook for 1 to 2 minutes.
4. Add almonds or pumpkin seeds, and stir to combine. Cook for another 2 minutes.
5. Remove mixture from heat and stir in amaranth. (If using amaranth that has been refrigerated, combine over heat for another
1 to 2 minutes.)
To Finish the Dish
1. Scoop half of the filling into one of the squash halves.
2. Repeat with the other half of the squash.
3. Bake filling side up for 10 minutes.
4. Remove from oven and serve.