Black quinoa stuffed squash coffins are an unspooky Halloween dish. No need to worry about spiders made from olives or cheese shaped ghosts, just good fun food. This vegetarian dish is good and good for you, packed with tons of essential nutrients . If you are thinking of throwing a monster bash, black quinoa stuffed squash coffins should be on the menu.
Black Quinoa Stuffed Coffins
Recipe Courtesy of Alter Eco Foods
Ingredients:
1 cup Alter Eco Royal Black Quinoa
2 medium Delicata squash
1 large orange bell pepper
1 pomegranate
¾ cup chopped pecans
2 bunches green onions, chopped
Salt & Pepper
½ teaspoon nutmeg
1 teaspoon olive oil
honey
Directions:
Cut squash in half lengthwise. Scoop out and discard seeds. On each half, brush 1 tsp olive oil and sprinkle with salt and pepper. Roast cut side down on baking sheet at 375 degrees for 35 minutes
Cut off top to scoop out and discard seeds. Carve with knife.
Cook quinoa in rice cooker or pot with ¾ cup veggie stock, ¾ cup water
Mix together about ½ seeds from 1 pomegranate, pecans, olive oil, salt, pepper and nutmeg to quinoa mixture
Spoon quinoa mixture into center of roasted squash halves and inside bell pepper. Drizzle with honey and serve.
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