Acorn squash is one of my favorite fall vegetables! They are so beautiful on the outside and have a slightly sweet nutty flavor on the inside. I cook with them all season. My favorite is this Quinoa Stuffed Acorn Squash.
It is filled with such a delicious taste of fried onions, celery, mushrooms and hot spices. It then balances with subtle sweet and tangy aromas of apple and cranberry. Quinoa gives it a nice texture and a lot of protein. It’s heavenly!
Ingredients
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- 3/4 cup dry quinoa
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- 1 1/2 cups vegetable broth , low sodium
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- 3 acorn squash (medium-sized)
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- 2 tablespoons olive oil + more for brushing acorn flesh
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- 1 small onion , finely diced
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- 1 stalk celery , finely diced
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- 1 large apple , diced
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- 8 ounces cremini mushrooms , diced
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- 1/2 cup cranberries (fresh or frozen)
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- 3 cloves garlic , minced
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- 1 teaspoon sage
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- 1 teaspoon thyme
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- 1/2 teaspoon cinnamon
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- 1 teaspoon Himalayan salt (or preferred salt), more to taste
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- Fresh cracked pepper , to taste
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- 2 tablespoons pure maple syrup *Optional
Instructions
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Preheat oven to 425 degrees F
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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). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
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Place the squash on a rimmed baking sheet, 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 35-45 minutes, or until tender (test with a fork).
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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.
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In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
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Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
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Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
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When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.
Originally posted 2019-01-21 08:39:56.
Notes
Nutrtion Information: Serving: 1Acorn halve | Calories: 280kcal | Carbohydrates: 46g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 1115mg | Fiber: 7g | Sugar: 5g | Vitamin A: 16.9{e60ce88da641899e69f391bf16a42888542d229f3489f13ac1244d498781d7ad} | Vitamin C: 34.9{e60ce88da641899e69f391bf16a42888542d229f3489f13ac1244d498781d7ad} | Calcium: 10.2{e60ce88da641899e69f391bf16a42888542d229f3489f13ac1244d498781d7ad} | Iron: 16.8{e60ce88da641899e69f391bf16a42888542d229f3489f13ac1244d498781d7ad}
Originally posted 2019-01-21 08:39:56.
