Abóbora bolota assada recheada com maçãs picadas

Ingredientes

• 2 acorn squash
• 2 Tbs olive oil, divided
• 1 Tbs maple syrup
• 1 cup chopped white onion
• 1 cup sliced celery
• 2 cloves garlic, minced
• 1 cup chopped apple
• 1 cup cooked quinoa
• 1 cup shredded Parmesan cheese
• 1 1/2 tsp thyme
• 1 tsp dried rosemary
• 1⁄2 tsp cinnamon
• 1/2 tsp sage
• 6 dried apricots, sliced thin
• 1⁄2 cup dried cranberries
• 1⁄2 cup roasted pumpkin seeds
• 1 1/2 tsp salt
• 1⁄4 tsp pepper

Modo de preparo

1. 1

   --- Directions ---

2. 2

   Preheat oven to 375 degrees. Cut acorn squash in half. Scrape out all of the seeds with a spoon Rub with 1 Tbs olive oil, sprinkle with salt and pepper and drizzle the maple syrup over the squash. Roast for 35-40 minutes until tender when pierced with a fork.

3. 3

   Heat 1 Tbs olive oil in a large skillet. Saute the onion and celery together 2 minutes over low heat. Add the apples, garlic and spices. Sauté an additional 2 minutes. Toss the sautéed fruit and vegetables with all of the remaining stuffing ingredients.

4. 4

   Remove tender acorn squash halves from the oven. Fill with the stuffing. Lower the oven temperature to 325 degrees. Bake an additional 10 minutes.