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Roasted Acorn Squash with Quinoa and Red Rice Stuffing


Heirloom quinoa and red rice add nutty, whole-grain goodness to autumn’s golden acorn squash. Serve alongside roast turkey or pork, or as a vegetarian main dish


4 acorn squashes, each about 1 1/2 lb.
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
3 1/4 cups water
3 Tbs. unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
1 cup chicken stock, warmed
1/2 cup almonds, toasted and chopped
2 Tbs. chopped fresh flat-leaf parsley



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