Festive Quinoa Stuffing on Acorn Squash

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
40 min

Hello Foodie Friends,

Holiday are here! A very special time of the year to enjoy with family and friends and be grateful for all the blessings.

One of the new recipes I created this Fall season is this quinoa stuffing, and nicely served over roasted acorn squash, loaded with veggies and lots of fall flavors. The key is in the seasonings, a tasty blend of herbs like sage, rosemary and thyme gives this stuffing a delicious earthy aroma. Now, my special spin is adding some walnuts for an extra layer of crunch and meaty consistency. To give this stuffing an extra festive flare, I like to top it off with pomegranate seeds and fresh Italian parsley.

Here are the key basic ingredients:

  • quinoa
  • celery
  • carrots
  • mushrooms
  • onions
  • sage
  • roseamry
  • thyme

A great combination of veggies as the base for this quinoa stuffing.

Once all is cooked, add the stuffing over the acorn squash and bake at 350 degrees for 15 minutes.

The final touch are these bright pomegranate seeds.

Let's Dishplay it together and ELEVATE this Holiday Season with easy, tasty and fun recipes.



Festive Quinoa Stuffing on Acorn Squash
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Roasted acorn squash
  • 1 acorn squash
  • 1 Tbsp of maple syrup
  • 1 Tbsp of melted butter
  • 1/2 tsp of Italian seasonings
Quinoa Stuffing
  • 1 cup of cooked quinoa
  • 24 onz of baby bella mushrooms (1 package)
  • 2 celery stalks
  • 2 carrots
  • 1 large garlic clove
  • 2 sage leaves
  • 1 rosemary spring
  • 1/2 tsp of thyme
  • salt + pepper to taste
  • 1 Tbsp of butter (melted)
  • 1 Tbsp of Extra virgin olive oil
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of walnuts
  • 1/4 cup of veggie stock
  • pomegranate seeds for garnish
  • fresh copped parsley for garnish

First, pre-heat the oven at 350 degrees. Then, cut the acorn squash in half and remove the seeds. Then, mix the butter, maple syrup and seasoning and baste the squash. Put it on a baking sheet face up lined with parchment paper, for 10 minutes then turn it face up to get a golden top for another 10 minutes.
While the squash is baking, prep the veggies. Chopped finely, onions, garlic, carrots, mushrooms and celery. In a hot pan add the butter and oil, then saute for about 5 minutes the onions, celery and carrots. Then add the garlic, mushrooms, seasonings and herbs. Mix all well and cover for another 5-8 minutes. Uncover, mix in the cooked quinoa, pumpkins seeds, walnuts and 1/4 cup of veggie stock. Mix all well and pour over the roasted acorn squash and bake for 10 minutes at 400 degrees.
Once is ready, you may broil for 5 minutes for a golden finish. Garnish with fresh parsley and pomegranate seeds.
Dishplay_it with Myriam
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