Quinoa and Chickpea Stuffed Acorn Squash

I always think it's funny how you can look so forward to trying a new recipe, specifically buying the ingredients and anticipating it's wonderfulness, only to have it turn out so-so, or you can last minute throw something together and it wind up being a huge hit. I'm sure you can guess this was the latter.

Sage plays softball once a week. His game times vary and on the nights he has an early game, there isn't time for a family dinner. He just grabs something light and runs out the door. On those nights, I make something very simple for Beckett and I, usually pasta with peas and parmesan (our favorite quick and easy dinner) or salad and leftovers. When it's a later game, I have to put a little thought into what to make. A few too many times, Sage has found himself on the pitcher's mound with an upset stomach. We've discovered racing around the bases and say, a heavy marinara just doesn't go well together.

When he waited until just before getting off work to inform me he had a later game this week, I pondered out loud what I would make for dinner. When he requested something with chickpeas, my mind immediately went to the Moroccan-Style Stuffed Acorn Squash I've made in the past, as I had a pretty Carnival acorn squash just waiting for a purpose.

The only problem was in that recipe, the stuffing used couscous, which we'd just recently had, and a couple other ingredients I didn't have such as bell peppers and raisins. I decided instead to make a similar version, which included quinoa, apples and dried cranberries. We loved it as much (maybe even more) than the original. In fact, this might've been the first time ever that our ridiculously slow-eating child finished his dinner before I did!

Quinoa and Chickpea Stuffed Acorn Squash

yields 2 stuffed squash halves, with extra filling

1 medium acorn squash (about 1.5 lbs), halved and seeds removed
1/2 cup quinoa, well rinsed
1 tbsp olive oil
1 large carrot, diced
1 celery rib, diced
1/2 large apple, suitable for cooking, peeled and chopped
3 green onions, thinly sliced
sea salt and fresh ground pepper
1 (15 oz) can reduced sodium chickpeas, drained and rinsed
2 garlic cloves, minced
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon, or more to taste
1/4 cup dried cranberries
1/4 cup apple juice (or vegetable stock)

Preheat oven to 350. Arrange squash halves, cut side down in a baking dish and roast for 30 minutes, or until tender. Keep warm.

In a medium saucepan, bring quinoa and 1 cup water to a boil. Cover, reduce heat, and simmer for about 12 minutes or until water is absorbed. Remove from heat and vent lid.

Meanwhile, heat oil in a large straight sided skillet over medium. Add carrots, celery, apple and onions. Season with salt and pepper and cook for 5 minutes. Stir in chickpeas, garlic, spices, cranberries and apple juice, and continue to cook for an additional 10 minutes, or until carrots are tender.

Mix in quinoa, taste and adjust seasonings, if necessary (I added another pinch or two of cinnamon and some additional salt and pepper). Spoon into squash halves to serve.