Gregg’s Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard

Name: Gregg’s Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard
Yield: serves 4
Ingredients: 4 acorn squash; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon sea salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; Pinch of red pepper flakes; 1 cup quinoa; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 1 tablespoon finely diced shallot; 3 tablespoons finely diced fennel; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 cups Magic Mineral Broth (page 54) or water; 1/2 teaspoon sea salt; 2 cloves garlic, minced; Pinch of red pepper flakes; 1/2 cup dried cranberries or raisins; 6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces; Fresh squeezed lemon juice

December 9, 2011

When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that’s when I know I’m onto something. I made this for my husband, Gregg, and he went absolutely ga-ga over it. (And no, Gregg’s not one of those guys who would say it’s great just because I made it. He’s an honest food critic.) I’ve noticed that a lot of people who avoid vegetables gravitate to this dish. It could be because it’s colorful or comes in its own bowl, but I really think it’s because the hearty taste elicits a comfort food response. Squash has so many things going for it. It’s easy to digest and has numerous qualities—anti-inflammatory, antioxidant, immunity-boosting—that make it a boon for anyone dealing with cancer. Squash is also a natural vessel for all sorts of wonderful fillings. And if you aren’t in the mood for roasting squash, this quinoa pilaf makes for a yummy dish all on its own.

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