This winter dish, Acorn Squash, Quinoa with fresh Sage and Rosemary is so satisfying. A dear friend made me a version of this when I drove out to her house for a visit and I have been making it ever since. This would be a great holiday dish to serve or take to a potluck. Acorn Squash is a good source of Protein as well as Potassium, Vitamin A, C, D, B-6, Calcium, Iron and Magnesium.
- Acorn Squash
- Sprouted Almonds
- Roasted Pistachios
- California Extra Virgin Olive Oil
- The Sprouted Raw Almonds need to be started the day before: Soak the almonds over night 18-24 hours. Boil a big pot of water. Place the soaked almonds in the pot of boiling water for 15-20 SECONDS- just enough time so that you can peel them. Right away strain and place the almonds in an ice bath. Peel the skins off while you chant the mantra for purification. Store in the refrigerator in a glass container covering the almonds in water. They will last up to 2 weeks as long as you be sure to change the water daily.
- Preheat the oven to 425º
- Cut the Acorn Squash in half and deseed them with a stiff metal spoon. Place the Acorn Squash facedown in a baking dish and add enough water to come up about half way to the bake at 425º for about 30 to 40 Minutes or until you can easily stick a fork in the Squash.
- While the Acorn Squash is cooking make the Quinoa, use about a half a cup of Quinoa per Acorn Squash. Quinoa is cooked much like rice, follow the directions on the box. Add about a half a cup of the Sprouted Almonds to the Quinoa and water then cover and cook for about 20 Minutes.
- Place the Acorn Squash face up on the serving dish. Add a generous amount of Quinoa to each Squash along with a handful of freshly chopped Sage and Rosemary. Serve with dry roasted Pistachio meats to garnish. Happy Holidays x Reegs