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Cook's Corner

  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.
  • Grandmother publishing family recipes
    Jan Hinds of Fort Wayne says she has always collected recipes.
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Web exclusive: Courtney Rinehold’s recipe for stuffed squash

Quinoa and Ginger Stuffed Acorn Squash

2 acorn squash

2/3 cup quinoa

1 1/3 cups water

1 teaspoon and 1 tablespoon coconut oil, divided

Salt, to taste

Pepper, to taste

1/2 large onion, chopped

1/2 green bell pepper, chopped

2 stalks celery, chopped

1 apple, diced

1/2 cup canned black beans, drained

3 cloves garlic, minced

1 (1 inch) piece fresh ginger, minced

1 tablespoon apple cider vinegar

2 tablespoons maple syrup (or brown sugar)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded mozzarella cheese

Pierce acorn squash with a fork and place into a small baking dish. Microwave until tender, about 8 to 10 minutes. Slice in half and scoop seeds out. Microwave squash another 1 to 2 minutes, if still not soft/tender throughout. Meanwhile, boil the quinoa with water in a saucepan over high heat, reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Stir in a teaspoon of coconut oil until melted, then season with salt and pepper. Heat the other tablespoon of coconut oil in a skillet over medium heat. Stir in the onion, green pepper and celery; cook and stir until the onion has softened, about 8 to 10 minutes. Stir in the apple, black beans, garlic and ginger then cook about 10 more minutes. Stir in the vinegar, maple syrup, cinnamon, nutmeg and red pepper flakes; season to taste with salt and pepper. Scoop out some of the flesh of the squash but leave the halves about 1/2 –inch thick. Stir the scooped out flesh into the quinoa/apple mixture then spoon back into squash halves. Sprinkle with cheese and bake in oven at 425 degrees for about 5 to 10 minutes, until cheese is bubbling. Serve with a leafy green salad or cooked greens. Makes 4 servings.

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