"Dessert" Squash - Quinoa, Currants, and Walnuts Oh My!

Oh Fall, I love you. Cinnamon, pumpkin, squash, red and orange leaves and apple cider. Ah yes.

The rain returned to the Pacific Northwest in earnest this weekend, as did the soggy, cold commutes home from campus. This recipe is quick, warm, and combines my favorite fall flavors. I didn't add any extra sugar to this, but it's sweet enough to be dessert!



For 2 squash bowls (with leftover currant-walnut quinoa... breakfast, anyone?):

• 1 acorn squash
• Cinnamon, allspice, nutmeg, salt, pepper
• 1/2c apple cider
• 2c dry quinoa, rinsed
• 3-4 c water
• 1/4c currants, dry... or raisins. Or cranberries.
• 1/4c walnuts, chopped

If you have time, you can bake your squash, or if you're impatient like me you can microwave it in a fraction of the time.

1.  Boil 3 cups of water and add the quinoa. Simmer covered until most of the water is absorbed (~15minutes). Add cinnamon, allspice, nutmeg, salt and pepper, and 1/4c apple cider. Stir in the currants and walnuts. Your quinoa is done when you can see the tiny germ spirals.
2. Wash the outside of the squash, then cut it in half lengthwise with a large knife. Carefully! 
3. Use a large spoon to scrape out the seeds and stringy bits on the inside of the squash. Use a fork to poke holes all over the inside of the squash.
4. Place the squash halves on a microwave-safe plate. Sprinkle the halves with cinnamon, allspice, nutmeg, salt, and pepper. Add 2-3 Tbs cider to each squash half.
5. Cover the squash halves with another plate turned upside down, or plastic wrap to prevent them from drying. Microwave for about 4 minutes until the entire inside of the squash is soft. 
6. Scoop ~1c of the quinoa into the hole in the squash. Nom! Done :)

So good! And the best part? It's good for you! Walnuts are a great vegetarian source of omega-3 fatty acids, which we've been hearing an awful lot about lately...what's the deal? What is an omega-3 fatty acid, and why should I be eating foods containing them?



Omega-3 fatty acids are a type of polyunsaturated fat (one of the good kinds!) that plays a role in numerous body processes. Omega-3s aid in blood clotting and building new cell membranes, and also may protect against heart disease and stroke when eaten in food form (as opposed to as a supplement).