Sea Cuisine
Honey Chipotle Salmon with Quinoa Stuffed Acorn Squash
Enjoy this dish during the cooler fall & winter months when acorn squash is freshly harvested. Spaghetti & Buttercup squash make great substitutions.
Serves: 2-4
Serves: 2-4Prep time: 15 mins
Prep time: 15 minsCook time: 45 mins
Cook time: 45 mins
Ingredients
Preparation
Ingredients
- 1 package, Sea Cuisine Honey Chipotle Salmon
- 1 Acorn squash, halved & seeded
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 2 tsp cinnamon
- 1 cup, quinoa
- 2 cups, chicken/veg stock
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 cup tomatoes, diced
- ½ cup corn kernels, cooked
- ½ cup black beans, cooked
- 1 tbsp coriander, chopped
- ¼ cup sour cream
- 1 tsp chipotle powder
- 1 lime, halved
- Cook Honey Chipotle Salmon as per package directions.
- Combine cinnamon with olive oil, maple and brush onto the flesh of the squash. Place on an oven tray and roast for 30-40min. HCS can be baked on the same tray.
- Add cumin & chili powder to chicken/veg stock and bring to a boil. Stir in quinoa, bring back to a boil and reduce until nearly all the liquid has evaporated. Stir in corn, black beans & tomatoes, cover and simmer until quinoa is cooked. Finish with fresh coriander and juice of half a lime.
- Combine sour cream, lime juice & chipotle powder.
- Stuff acorn squash with quinoa and top with slices of HCS and drizzle with chipotle crème.
