Quinoa Stuffed Acorn Squash

This is a terrific hearty meal for a fall evening. Serve with some chunky applesauce to top it all off.


2 large acorn squash
4 – 8 T. pure maple syrup
2 cups quinoa
4 cups water
½ red onion
1 red pepper diced
1 small bag frozen corn
1 4 oz. jar THAI Kitchen Red Curry Paste
2 T. honey 
½ cup water
½ cup pistachios for garnish


Preheat oven 325 degrees.

Slice squash in half and discard of seeds.  Add 1 – 2 T. of maple syrup to each half.  Place squash in large glass baking dish.  Pour enough water in bottom of pan, about ½” of water.  Cover lightly with foil and bake for 1 ½ to 2 hours ( depending on size of squash). 

Boil water, add quinoa and bring back to boil.  Simmer for 12 minutes.  Cover and remove from heat for another 15 minutes.

In skillet, sauté onion, pepper and corn for 4 – 5 minutes on med-high heat.  Add quinoa to veggies.  Mix in curry paste, honey & water in separate bowl.  Pour curry mixture over veggies.  Stir well and then stuff squash cavity with ingredients.  Sprinkle with pistachios and serve.