Quinoa-Stuffed Acorn Squash Recipe

Name: Quinoa-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large acorn squash, halved and seeded; 1 1/2 cups water; 1 cup quinoa; 1/4 cup chopped prunes; 1/4 cup chopped raisins; 1/4 cup chopped dried apricots; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon olive oil, or to taste; salt to taste; 1/4 cup chopped pecans

Servings: persons

1 large acorn squash, halved and seeded
1 1/2 cups water
1 cup quinoa
1/4 cup chopped prunes
1/4 cup chopped raisins
1/4 cup chopped dried apricots
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil, or to taste
salt to taste
1/4 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2
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.
3
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.
4
Drizzle olive oil over quinoa mixture and add salt; mix well.
5
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.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large acorn squash, halved and seeded, 1 1/2 cups water, 1 cup quinoa, 1/4 cup chopped prunes, and more.

Yes, Quinoa-Stuffed Acorn Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa-Stuffed Acorn Squash

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