This is my meatless Monday idea or if you’re looking to stuff something other than a turkey for a festive meal, here is an idea that is plant based. This is my awesome Stuffed Quinoa Acorn Squash. They looked prettier in person, but tasted yummy regardless. I used dried cranberries because that’s all I had on hand, but you could definitely use fresh cranberries, just add them to the skillet when you soften the onions. Next time I may try Farro or Wheat Berry for a change from quinoa. Any of the above would work. This recipe is very versatile.
Quinoa Stuffed Acorn Squash
1 hr 10 min
Quinoa Stuffed Acorn Squash
- ¾ cup dry quinoa
- 1 ½ cups vegetable broth, low sodium
- 2 acorn squash (medium-sized)
- 2 tablespoons olive oil + more for brushing acorn flesh
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 1 can chickpeas, drained and rinsed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- 1 teaspoon Himalayan salt (or preferred salt), more to taste
- Fresh cracked pepper , to taste
- 2 tablespoons maple syrup
- Parsley for garnish
- * Preheat oven to 425 degrees F
- * Poke holes in the squash and microwave on high for 4 minutes to soften.
- * Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
- * Place the squash on a parchment lined sheet pan, cut side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 30 minutes, or until tender (test with a fork).
- * Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
- * In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onions and garlic until softened.
- * Pour the quinoa into a bowl, add the onions and the rest of the ingredients and 1-2 Tbsp of oil if needed. Combine well and taste for seasoning, add more as needed.
- * When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy. Remove from oven and garnish with some parsley.
- * This recipe is very versatile, so feel free to add your favorite ingredients.
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Published October 12th, 2020 4:59 PM