While it was the seductive, gleaming pearls of pomegranate that made the title credit, I can’t forget to sing the praises of a common vegetable I have often overlooked: celery! We’ve had a small bunch huddling in the fridge for the last couple weeks, and have been discovering just how versatile and delicious it is in everything from salads to the fry pan to a pot of beans. Together with pomegranate seeds and mushrooms, it shines in this “stuffing” as well.
Pomegranate Quinoa Stuffed Acorn Squash
2-4 acorn squash
1 cup quinoa
2 cloves garlic, minced
3-4 mushrooms, sliced
A couple handfuls chopped walnuts
1 cup pomegranate seeds
Generous sprinkles of coriander, ginger, and Italian herbs
Salt and pepper
Cut acorn squash and place cut side down in a baking pan. Bake at 350ºF for 35-50 minutes, until tender and beginning to brown. Meanwhile, cook the quinoa and sauté the mushrooms and celery with garlic. Mix together the quinoa, vegetables, pomegranate seeds, walnuts, and seasonings. Stuff the squash and bake another 5-10 minutes, until squash is fully cooked and filling starts to crisp. Enjoy!