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Quinoa-Stuffed Acorn Squash
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory Quinoa-Stuffed Acorn Squash: Baked squash filled with fragrant quinoa, dried fruit, ginger, and garlic for a delicious vegetarian meal.
Ingredients:
  • 1 large acorn squash, halved and seeded
  • 1.5 cups water
  • 1 cup quinoa
  • 0.25 cup chopped prunes
  • 0.25 cup chopped raisins
  • 0.25 cup chopped dried apricots
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil, or to taste
  • salt to taste
  • 0.25 cup chopped pecans
Instructions:
  • - Preheat the oven to a cozy 350 degrees F (175 degrees C), then nestle the acorn squash, cut-side down, in a baking pan.
  • Roast the acorn squash in a preheated oven for 30 to 40 minutes until fork-tender. Then, flip it face up and allow it to cool until easily handled.
  • Place water and quinoa in a saucepan and bring to a boil. Simmer on medium-low heat with a lid on for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger, and continue cooking until fruits plump up and quinoa is tender, about 5 minutes.
  • Drizzle the quinoa mixture with olive oil and sprinkle with salt. Mix thoroughly.
  • Remove the flesh from the acorn squash shells, dice it, and mix it with the quinoa. Fill the empty shells with the mixture and sprinkle with pecans.

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