Prep Time: 25 minutes
Cooking time: 55 minutes
• 4 small squash (acorn, butternut, carnival, dumpling or delicata)
• 2 cups of quinoa prepared according to directions
• 1 medium, peeled, cored, and chopped granny smith apple
• ½ of green or red pepper, chopped
• 1 stalk celery, chopped
• ¼ cup of either crumbled blue cheese or feta cheese
• 1 cup of cooked chicken, chopped (omit for vegetarian version)
• ¼ cup of raisins
• 2 tablespoons of olive oil
Cut squash in half. Remove any seeds. To keep the squash halves from falling over while roasting, cut a thin slice off the bottom. Place squash on a greased, cookie sheet and roast in a 400 degree oven for 35-40 minutes until tender. Squash is done when a knife is inserted easily. Once squash is cooked, take out of the oven and set aside. While the squash is roasting, start preparing the stuffing.
Heat a large skillet heat until hot and add oil. Heat oil until it starts to smoke. Be careful not to splatter the oil, add pepper, celery, raisins, apple and sauté until tender (about 3 minutes). Add chicken, cheese and quinoa and stir until the cheese starts to melt (another 2 minutes). Now you are ready to stuff the squash.
Pack stuffing into each squash half and place back on the greased, cookie sheet. Bake in a 350 degrees oven for 10 minutes or until the top is golden and the cheese is melted.
About the creator – Helen Chin Lui is a certified reflexologist, certified energy medicine and reiki practitioner/teacher. She is the owner of the Healing Place in Medfield, MA. She specializes in helping people to find long term relief from chronic digestive problems, chronic pain and how to balance hormones naturally. If you would like to schedule a FREE consultation with Helen call 508 359-6463