Quinoa pilaf in roasted squash
Uncooked acorn squash
4 medium, halved, seeded
2 small, minced
1 medium clove(s), minced
1½ cup(s), rinsed (unless pre-rinsed purchased)
½ cup(s), chopped
Canned chicken broth
Salted dry-roasted pistachio nuts
⅓ cup(s), coarsely chopped
2 Tbsp, fresh, chopped, or more to taste
- Preheat oven to 400°F. Coat cut surfaces of squash with cooking spray; season with optional salt and pepper. Roast, cut sides down, on a baking sheet until tender, 45 minutes.
- Meanwhile, in a large nonstick skillet over medium heat, warm oil. Add shallots and garlic; cook, stirring occasionally, until shallots are translucent, 3 to 4 minutes. Add quinoa; toast 1 minute. Stir in raisins, cinnamon, salt, and black pepper. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin and is tender, and liquid is absorbed, about 20 minutes.
- Set quinoa aside, covered, 5 minutes. Uncover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Spoon quinoa into warm squash halves; sprinkle with pistachios and cilantro.
- Serving size: about 1/2 cup pilaf with 1 squash half