Thanksgiving really is a beautiful holiday.
One where for once we don’t think about giving or receiving gifts or spending copious amounts of money on stuff.
Where family gathers around the beloved dinner table, sharing their signature recipes.
Life is celebrated with glorious smiles.
The fruits of the year rest on thankful tongues.
Acorn Squash Stuffed with Quinoa, Sundried Tomatoes, Toasted Walnuts, Goat Cheese & Basil
2 Acorn Squash
1/2 Log of Goat Cheese
1 c White Quinoa, uncooked
1/2 c Sundried Tomatoes, minced
1/2 c. Walnuts, dry toasted
Bunch of Fresh Basil, chopped
1/2 c Parmesan Cheese, grated
2 cloves Garlic, minced
Salt & Pepper
1. Slice acorn squash in half, clean out seeds and pulp, season with salt and pepper, place face down on greased pan and bake at 400 for 20-25 minutes until fork tender.
2. Cook quinoa with minced garlic and two cups of water.
3. Mix cooked quinoa, goat cheese, walnuts, sundried tomatoes and basil together. Salt and pepper to taste.
4. Fill squash with quinoa mixture, grate parmesan on top, place back in oven and let bake until cheese is melted. Approximately 10-15 minutes.
|Our turkey was a wild bird killed by Husband and his dad. It tasted infinitely better than any store bought I’ve had!|
And we share in thanksgiving.