Roasted Quinoa In Acorn Squash Recipe

Name: Roasted Quinoa In Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Acorn or Kabota squash, cut in half, divided and seeded; 1/4 Cup + 2 Tbsp Quinoa, rinsed and drained; 1 1/2 tsp Canola Oil; 1 Tbsp Shallots, chopped; 1 Tbsp Leeks, chopped; 1 Tbsp Celery, chopped; 1 Tbsp Carrots, chopped; 2 Cups corn kernels, cooked; 2/3 Cup plain Soy Milk; Garnish:; 3/4 Cup Carrot Juice; 1/4 tsp Corn Starch; 2 Tbsp dried Cranberries; 1/4 Cup Parsley, finely chopped

Servings: persons

2 Acorn or Kabota squash, cut in half, divided and seeded
1/4 Cup + 2 Tbsp Quinoa, rinsed and drained
1 1/2 tsp Canola Oil
1 Tbsp Shallots, chopped
1 Tbsp Leeks, chopped
1 Tbsp Celery, chopped
1 Tbsp Carrots, chopped
2 Cups corn kernels, cooked
2/3 Cup plain Soy Milk
Garnish:
3/4 Cup Carrot Juice
1/4 tsp Corn Starch
2 Tbsp dried Cranberries
1/4 Cup Parsley, finely chopped

1
Preheat oven to 350 degrees.
2
Cook squash in microwave until partially cooked, 10 minutes on high. Remove and cool. Cut a small slice off of the bottom of the squash so it can sit flat.
3
Sprinkle quinoa on a baking sheet and roast in the oven for 10 minutes, occasionally stirring the pan to create even roasting until golden brown. Set aside.
4
In a medium skillet, heat the oil then saute the shallots, leeks, celery and carrots for 2 minutes. Set aside.
5
In a blender, puree 1 Cup of the corn and the soy milk.
6
Add the pureed ingredients and the rest of the corn to the sauteed vegetables. Add the quinoa, reserving 2 tablespoons.
7
Spoon the mixture into a loaf pan.
8
Cover with foil and bake for 40 minutes.
9
Remove from oven and spoon onto the squash.
10
Sprinkle with the remaining quinoa.
11
Bake uncovered for 20 minutes or until the squash is fully cooked.
12
In a small sauce pan, combine the carrot juice and corn starch. Bring to a boil to thicken.
13
Drizzle the carrot juice on the squash.
14
Sprinkle the cranberries and parsley on top.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 Acorn or Kabota squash, cut in half, divided and seeded, 1/4 Cup + 2 Tbsp Quinoa, rinsed and drained, 1 1/2 tsp Canola Oil, 1 Tbsp Shallots, chopped, and more.

Yes, Roasted Quinoa In 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.

That's it — enjoy your meal!

Roasted Quinoa In Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions