Quinoa Stuffed Acorn Squash
Ingredients
The Acorn Squash
-
3
small/medium
Acorn Squash
-
1
tablespoon
Olive Oil
-
1
pinch
Sea Salt
The Quinoa Stuffing
-
3
tablespoons
Olive Oil
-
1
large
Shallot, diced
-
2
cloves
Garlic, minced
-
2
stalks
Celery, finely diced
-
1
tablespoon
Dried Thyme
-
1
tablespoon
Dried Rosemary
-
1
teaspoon
Dried Sage
-
1
teaspoon
Cinnamon
-
2
cups
Quinoa
-
3 ½
cups
Vegetable Broth
-
1
teaspoon
Sea Salt
-
1
teaspoon
Black Pepper
-
2
tablespoons
Apple Cider Vinegar
-
½
cup
Pepitas
-
⅓
cup
Dried Cranberries
-
1
tablespoon
Fresh Rosemary, chopped (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the acorn squash by slicing a small piece off the top and bottom, then cut them in half width-wise.
- Brush the flesh side of the squash halves with olive oil and season with salt.
- Place the squash halves upside down on the baking sheet and roast for 25 minutes until fork tender.
- While the squash roasts, prepare the quinoa filling by heating olive oil in a large pot over medium heat.
- Sauté the shallot, garlic, and celery until softened, about 4 minutes.
- Add the dried thyme, rosemary, sage, and cinnamon, and sauté for another minute.
- Stir in the quinoa, followed by the vegetable broth, sea salt, and black pepper, then bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for approximately 20 minutes.
- Fluff the quinoa with a fork, then mix in apple cider vinegar, pepitas, and dried cranberries.
- Remove the squash from the oven, fill each half with the quinoa stuffing, and broil for 2-3 minutes.
- Serve the stuffed squash and enjoy, garnishing with fresh rosemary if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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