Description
Best-Ever Quinoa Stuffed Acorn Squash Recipe
Ingredients
Scale
- 3 medium-sized acorn squash
- Olive oil, for brushing
- Himalayan salt or preferred salt, to taste
- Fresh cracked pepper, to taste
- 2 tablespoons pure maple syrup (optional)
- 3/4 cup dry quinoa
- 1 1/2 cups low sodium vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 large apple, diced
- 8 ounces cremini mushrooms, diced
- 1/2 cup cranberries, fresh or frozen
- 3 cloves garlic, minced
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 teaspoon Himalayan salt or preferred salt
- Fresh cracked pepper, to taste
Instructions
- Preheat the oven to 425°F. Cut a thin slice off the bottom of each squash to create a stable flat edge so they stand upright without wobbling. Trim any protruding stems from the tops. Slice each squash horizontally in half and scoop out the membranes and seeds. Discard the seeds and membranes.
- Arrange the squash halves cut-side up on a rimmed baking sheet. Brush the insides with olive oil, then sprinkle with salt and pepper. Optionally, lightly brush with maple syrup to add a subtle sweetness. Roast for 35 to 45 minutes, or until tender when pierced with a fork.
- While the squash roasts, combine the quinoa and vegetable broth in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed and quinoa is fluffy, about 15 to 20 minutes. Remove from heat and fluff with a fork.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion, celery, and apple, and sauté until softened, about 5 to 6 minutes.
- Stir in the diced cremini mushrooms, cranberries, minced garlic, sage, thyme, cinnamon, salt, and pepper. Continue to sauté for 7 to 9 minutes until mushrooms are tender and cranberries have softened. If ingredients stick to the pan, splash a little vegetable broth or white wine to deglaze the pan.
- Remove the pan from heat, add the cooked quinoa to the sautéed mixture, and stir thoroughly to combine. Taste and adjust seasoning as needed.
- Once the squash is tender, fill each half generously with the quinoa stuffing. Optionally drizzle or spritz a little olive oil on top for a crispier finish. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the tops are lightly browned and slightly crispy.
Notes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half of acorn squash
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg