These quinoa-stuffed acorn squash are a delicious, protein packed dish! They are easy enough to prepare on a weeknight, but are also fancy enough to star as a vegetarian entree at a holiday meal or large gathering. You can customize the quinoa filling to your tastes, but I like the tang that dried cranberries bring to the dish.
4 servings
Ingredients
- 2 acorn squashes, sliced in half
- 1 tbsp extra virgin olive oil
- Salt, to taste
Filling:
- ½ cup dry quinoa (I used tri-colored quinoa, but you can use any variety you like)
- 1 cup vegetable broth
- 2 green onion stalks, finely chopped
- 2 handfuls of arugula, chopped (can also use fresh parsley, chives, watercress, or other herbs)
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 1 tbsp olive oil
- Pinch of granulated garlic powder
- Squeeze of lemon juice
Directions:
- Roast the squash: Preheat your oven to 400 degrees. Cut the squash in half vertically (stem to bottom), then scoop out and discard the seeds. Brush the acorn squash halves with olive oil and season with salt, then place the squash cut side down onto a baking pan. Roast in the oven for 30-45 minutes, until the acorn squash flesh is softened.
- Prepare the filling: While the squash is roasting, place quinoa in a small sauce pot with the broth. Bring to a boil, then cover the pot, reduce the heat, and simmer for 15 minutes. Fluff cooked quinoa with a fork, then add remaining chopped ingredients to the quinoa and stir to combine. Set aside.
- When the squash is done roasting, pull out of the oven and stuff with the quinoa filling. Serve while still warm.
This recipe is from Home Chef and OPL Content Manager Kristina Shane.
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