Delicious Quinoa Stuffed Acorn Squash Recipe

There’s something magical about an autumn afternoon when the leaves start to crunch underfoot and the air smells like cinnamon and pumpkin spice. Now imagine a cozy kitchen filled with the aroma of roasted acorn squash mingling with savory quinoa and spices. That right there is where we’re heading with this delightful recipe for quinoa stuffed acorn squash. It’s not just food; it’s an experience that wraps you up in warmth and satisfaction.

you’re hosting friends for dinner, and they walk in to see perfectly roasted acorn squash on the table, bursting with color and flavor. Their eyes widen in awe as you plate this gorgeous dish—trust me; you’ll be getting compliments before anyone even takes a bite! The curious blend of nutty quinoa, sweet cranberries, and crunchy pecans will have everyone wondering if they accidentally stumbled into a gourmet restaurant.

I remember the first time I made quinoa stuffed acorn squash; my family was skeptical but intrigued. After one bite, they were hooked!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.
• Quinoa: Rinse it well before cooking to remove its natural bitterness; this ensures a nutty flavor.
• Vegetable Broth: Opt for low-sodium broth to control the saltiness while enhancing flavor.
• Dried Cranberries: These add sweetness; try using unsweetened ones for less sugar.
• Chopped Pecans: Toast them lightly to enhance their flavor before adding them to your stuffing mix.
• Onion: A yellow onion works well here; sauté until translucent for maximum sweetness.
• Garlic: Fresh garlic delivers the best flavor—don’t skimp on this essential ingredient!
• Cinnamon: A dash adds warmth; adjust according to your taste preferences.
• Olive Oil: Use extra virgin for drizzling over your squash before roasting—it enhances richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat that oven of yours! Start by heating it up to 400°F (200°C). While it’s warming up, grab your trusty baking sheet and line it with parchment paper for easy cleanup later.

Prep those acorn squashes! Carefully slice each one in half lengthwise and scoop out those pesky seeds. Drizzle a bit of olive oil on each half, sprinkle some salt and pepper generously—this is where flavor begins!

Pop those halves into your preheated oven cut-side down. Roast them for about 25-30 minutes until they’re tender enough to poke with a fork without feeling like you’re wrestling an alligator.

Meanwhile, let’s tackle that quinoa! Rinse one cup of quinoa under cold water (don’t skip this step!) then combine it with two cups of vegetable broth in a pot over medium heat. Bring it to a gentle boil then reduce to low heat—cover and simmer until fluffy (around 15 minutes).

While that’s bubbling away, turn your attention back to your stove. In another pan over medium heat, warm up some olive oil and toss in chopped onions; sauté until softened and translucent (about 5 minutes). Add minced garlic toward the end so it doesn’t burn—nobody likes bitter garlic.

Combine the cooked quinoa with sautéed onions and garlic along with dried cranberries and chopped pecans in a large mixing bowl; feel free to add any extra veggies if you’re feeling fancy!

Finally, carefully fill each roasted acorn squash half with that glorious stuffing mixture you’ve created. Pop them back into the oven for another 10-15 minutes just until everything melds together beautifully.

And voilà—you’ve got yourself some stunning quinoa stuffed acorn squashes ready for devouring! передайте их своим друзьям и семье и наблюдайте за теми удивленными лицами в ответ на ваши кулинарные усилия!

Perfecting the Cooking Process

Start by roasting the acorn squash while you prepare the quinoa filling. This sequence ensures everything is hot and ready to serve together.

Add Your Touch

Feel free to swap out quinoa for rice or add nuts for crunch. Experiment with spices like cumin or paprika for an extra flavor kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

My first attempt at making quinoa stuffed acorn squash was a disaster; I forgot to season the quinoa! But my friends were so generous that they thought I was inventing a new dish.

FAQ

Can I use other grains instead of quinoa in this recipe?

Yes, you can substitute brown rice or farro for a different texture and flavor.

How do I know when my acorn squash is done cooking?

The squash is done when it’s fork-tender and caramelized around the edges.

Is this dish suitable for meal prep?

Absolutely! It stores well and can be reheated quickly for nutritious meals throughout the week.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Quinoa Stuffed Acorn Squash

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• Author: Sophie
• Total Time: 1 hour
• Yield: Serves 4

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Description

Quinoa Stuffed Acorn Squash is a vibrant dish that combines savory quinoa with sweet cranberries and toasted pecans, all nestled in tender roasted acorn squash. Perfect for any occasion!

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Ingredients

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• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries (preferably unsweetened)
• 1/2 cup chopped pecans, toasted
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice each acorn squash in half lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 25-30 minutes until tender.
3. In a pot over medium heat, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
4. Meanwhile, heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and sauté briefly.
5. In a mixing bowl, combine cooked quinoa with sautéed onion and garlic, dried cranberries, and toasted pecans.
6. Fill each roasted acorn squash half with the quinoa mixture. Return to the oven for an additional 10-15 minutes until heated through.

Notes

• Feel free to substitute brown rice or farro for quinoa.
•  Add seasonal vegetables like spinach or bell peppers for variation.
•  A splash of lemon juice can brighten the flavors.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main dish
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 stuffed acorn squash half (200g)
• Calories: 320
• Sugar: 12g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 1.5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg