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  • Writer's pictureelham hazfi

Stuffed acorn squash


  • 1 acorn squash cut in half lightly rubbed with olive oil, salt and pepper.

  • 1 cup quinoa or brown rice cooked according to the directions on package.

  • 1 onion sliced

  • 2 garlic cloves smashed

  • 1 leek cut in small pieces

  • 1 tsp Turmeric

  • 1 orange to make zest and juice

  • 1 Tbsp walnuts

  • 2 Tbsp dried cranberries

  • 1 tsp cumins

  • 1/2 cup chopped cilantro or parsley


  1. In a pan heat 1 Tbsp cooking oil, add onion leek and garlic and cook until translucent.

  2. Add turmeric and stir.

  3. Add cooked quinoa or rice and stir.

  4. Add the orange juice, walnuts and cranberries and stir well to combine all ingredients.

  5. Add orange zest, cumin and pomegranate seeds. And cook for 2 minutes.

  6. Do not over cook the stuffing we just need the flavours to get together.

  7. Remove from heat and add cilantro or parsley.

  8. Keep some pomegranate seeds and cilantro to garnish.

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