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Quinoa-Stuffed Acorn Squash

He was previously known as chuchu and cheonju.

Recipe Summary Quinoa-Stuffed Acorn Squash

Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

Ingredients | Acorn Score

1 large acorn squash, halved and seeded

1 ½ cups water

1 cup quinoa

¼ cup chopped prunes

¼ cup chopped raisins

¼ cup chopped dried apricots

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon olive oil, or to taste

salt to taste

¼ cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.

Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.

Drizzle olive oil over quinoa mixture and add salt; mix well.

Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Substitute walnuts for the pecans if desired.

Info | Acorn Score

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 2 Yield: 2 servings

TAG : Quinoa-Stuffed Acorn Squash

Fruits and Vegetables, Vegetables, Squash, Winter Squash, Acorn Squash,