Quinoa Stuffed Acorn Squash
Ingredients
The filling
-
2 ½
cups
vegetable stock
-
1
teaspoon
ground sage
-
½
teaspoon
ground thyme
-
½
teaspoon
ground rosemary
-
¾
teaspoon
salt
-
¼
teaspoon
pepper
-
1
cup
quinoa
-
4
leaves
fresh sage, chopped
-
4
sprigs
fresh thyme, chopped
-
2
sprigs
fresh rosemary, chopped
-
½
cup
fresh cranberries
The squash
The topping
-
¼
cup
grated Parmesan cheese
-
¼
cup
chopped walnuts
-
1
tablespoon
brown sugar or maple syrup
Instructions
- Preheat the oven to 375°F.
- In a large pot, combine the stock, dried herbs, salt, and pepper, and bring to a boil.
- Add the quinoa to the boiling mixture, cover, and reduce the heat to a simmer. Cook according to package directions until tender.
- Remove from heat and stir in the fresh herbs and cranberries.
- Slice the tops off the acorn squash and remove the seeds and pulp.
- Stand the squash upright on a sheet pan and stuff each with the quinoa filling.
- Loosely place the tops back on the squash and bake for about one hour until cooked through.
- Combine the cheese, walnuts, and sugar (or maple syrup) in a small bowl.
- Remove the squash from the oven, take off the tops, and evenly distribute the cheese mixture over each squash.
- Return to the oven and bake for an additional 10 minutes or until browned.
Nutrition Facts (estimated)
Servings
8
Calories
215
Total fat
4g
Total carbohydrates
40g
Total protein
6g
Sodium
567mg
Cholesterol
2mg
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