AuthoradminCategoryBreakfast & Brunch, Gluten Free, Quinoa, SquashCuisineAmericanCooking MethodBaking, SimmerDifficultyBeginnerThis Acorn Squash Breakfast Quinoa is perfect for the morning bite or any time of day. It’s a nice alternative to oatmeal. This Quinoa dish is full of health and flavor, takes hardly any effort to cook and happily accepts all kinds of sweet and savory pairings.
Preheat oven to 425 degrees F with the rack in the middle. Pierce acorn squash several times with a sharp knife. Bake it for about 45 minutes or until soft and cooked through. Let cool a bit. Cut in half, scoop out seeds. Dice flesh into small pieces.
Combine quinoa with water and coconut milk. Bring to a boil, cover and simmer until all of the liquid is absorbed (about 20 minutes.) Stir in the rest of the ingredients and serve hot.
Ingredients
Directions
Preheat oven to 425 degrees F with the rack in the middle. Pierce acorn squash several times with a sharp knife. Bake it for about 45 minutes or until soft and cooked through. Let cool a bit. Cut in half, scoop out seeds. Dice flesh into small pieces.
Combine quinoa with water and coconut milk. Bring to a boil, cover and simmer until all of the liquid is absorbed (about 20 minutes.) Stir in the rest of the ingredients and serve hot.
