Your  food co-op has begun to develop a set of cooking instructions and sample recipes for the bulk foods and some of the produce items.  We will also be developing a recipe of the month with an initial focus on quinoa and winter squash. The recipes have been either developed or used by co-op members, so they are tried and true.

Stop by the recipe stands in the bulk and produce sections for cooking instructions and sample recipes. If you haven’t cooked with an ingredient much it’s a great way to learn more about it and try it out. If you have any recommendations or recipes you’d like to see used, leave a note or comment for me with Carol, Vera or Theresa or email store@bakerfoodcoop.org.

The January recipe of the month is Quinoa Stuffed Acorn Squash.  It is a festive dish that works perfectly as its own meal, a side dish to share or a meat-free, gluten-free dish.  first.  When cooking with quinoa, remember to always rinse it.

~~Leslie Gecy

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Quinoa Stuffed Acorn Squash

Ingredients:
2 acorn squash
1 cup cooked quinoa
1 onion, diced
1 apple, diced
1 tsp dried sage (or 1 tablespoon fresh)

Directions:
Preheat oven to 375°.
Cut squash in halves and scoop out the seeds.  Place squash, cut side down in a baking pan, or  wrap in foil. Bake for 30 minutes or until the inside flesh is just fork tender.

While the squash bakes, saute the apple and onion on medium heat until soft and lightly browned (about 5-10 minutes).  Add the sage and cooked quinoa.

Fill cooked squash with quinoa mixture.  Bake uncovered an additional 10-15 minutes or until topping is browned.