Quinoa Stuffed Acorn Squash with Balsamic Maple Glaze

Serves: 2
Difficulty: Easy
Prep/Cook Time: 45 minutes

For the squash:

• 1 acorn squash, halved and deseeded
• 1/2 cup quinoa, dry
• 1/2 white onion, diced
• 1/2 cup prepared chickpeas, drained and rinsed
• 1 cup brussels sprouts, trimmed and halved
• 2 cloves garlic, minced
• 2 tbsp. olive oil, divided
• salt and pepper to taste

For the glaze:

• 3 tbsp. balsamic vinegar
• 2 tbsp. maple syrup
• 1 tbsp. Bragg’s Liquid Aminos (or soy sauce)
• 1/2 tsp. Dijon mustard
• 1/4 tsp. garlic powder
• salt and pepper to taste

Directions: Preheat your oven to 350 degrees Fahrenheit. Meanwhile, cut your acorn squash in halves, and scoop out the seeds and “pulp”. Line a baking sheet with foil and spray with cooking spray. Rub 1 tbsp. olive oil onto the squash’s flesh and place flesh side down on the baking sheet. Bake for 30 minutes, or until the squash is tender.

While your squash is cooking, get to work on your quinoa. Place 1/2 cup quinoa and 1 cup water in a small sauce pan and bring to a rapid boil. Lower the heat, and cook until all the liquid has been absorbed, stirring occasionally (~15 minutes).

While your quinoa is cooking, trim and halve all of your brussels sprouts. Heat 1 tbsp. olive oil in a large sauté pan. Add your white onion, brussels sprouts, and garlic and cook over medium high heat, stirring occasionally to avoid burning. Add salt and pepper to taste. Add in your chickpeas in the last 2-3 minutes to heat.

We’re almost there! Combine the balsamic vinegar, maple syrup, Bragg’s, Dijon mustard, garlic powder, and salt/pepper to taste in a small bowl. Whisk until smooth and set aside.

When your brussels sprouts are done, add that mixture to the quinoa and gently fold in the vegetables. Pour the glaze on top of the quinoa and stir to coat. The acorn squash should be done cooking at this point — stuff the quinoa mixture into each half and serve.