About this recipe:This is a winter warming dish. Quinoa, apple, garlic, ginger, cinnamon, chillies, baked acorn squash and mozzarella are used to stuff acorn squash shells. It's the perfect dish any day of the week.
1 acorn squash, halved and seeded
1 1/2 teaspoons butter
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1/2 green pepper, chopped
2 sticks celery, chopped
1 apple, diced
3 cloves garlic, finely chopped
1 (5cm) piece fresh ginger, finely chopped
1 tablespoon apple cider vinegar
1 tablespoon caster sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash crushed chillies
55g grated mozzarella cheese
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Preheat oven to 220 C / Gas 7. Place the squash halves, cut-side up into a small baking dish and bake until tender, about 45 minutes.
Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
Meanwhile, heat the olive oil in a frying pan over medium heat. Stir in the onion, green pepper and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg and crushed chillies; season to taste with salt and pepper.
When the squash is tender, scoop out some of the flesh, leaving the halves 1.25cm thick. Roughly chop the acorn squash and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells and sprinkle with the mozzarella cheese. Return to the oven and bake until the cheese has melted and is bubbly, about 5 minutes.
If acorn squash is unavailable, use butternut squash instead.