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    Quinoa-Stuffed Acorn Squash

    Quinoa-Stuffed Acorn Squash. Photo by brokenburner

    1/2 Photos of Quinoa-Stuffed Acorn Squash

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    brokenburner's Note:

    From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
    2. 2
      Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
    3. 3
      In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
    4. 4
      Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
    5. 5
      Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.

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    Ratings & Reviews:

    • on September 25, 2011

      55

      OMG this might be the best thing I've ever made, and I'm definitely active in the kitchen. This is so satisfying and such a beautiful fall dish. I made the recipe as directed, with just a couple additions:

      - Cooked the quinoa in vegetable broth instead of water
      - Added dried cranberries along with the apricots
      - Poured a splash of orange juice in the quinoa when adding the fruit and herbs

      Also, don't skip the mint--it made me kind of nervous to use it, and I didn't add the entire 2T, but it made for such a unique and scrumptious flavor combo. My husband LOVED it, and he claimed to have never even heard of acorn squash before I bought it at the market to use in this recipe. I served it as a side with roasted Brussels sprouts and a pork loin, but it could also be a wonderful main dish. I plan to serve this again at Thanksgiving for the fam!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2013

      55

      My family really enjoyed this. This was the first time I made a recipe with quinoa. Made with no substitutions and loved it as it is. The savory and sweet flavors blended well together for a very tasty dish. For those who might prefer a more savory flavor you might try adding more cumin or another savory herb or spice. I will try some cranberries next time for color and another layer of flavor. Will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2011

      25

      Definitely a weird flavor combination. It looked good for layering the flavors including toasting the nuts, etc. After reading the reviews I decided to go with the recipe exactly as listed & included the mint, cumin, cinnamon, ginger, apricots...but the flavors didn't seem to develop as a whole dish. Disappointed since I got excited after reading the other reviews. Needs some tweaking...maybe try omitting the above and replace with cranberries & chopped spinach...or olives and sun-dried tomatoes with some thyme and rosemary.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Quinoa-Stuffed Acorn Squash

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 372.6
     
    Calories from Fat 129
    34%
    Total Fat 14.3 g
    22%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 13.8 mg
    0%
    Total Carbohydrate 59.2 g
    19%
    Dietary Fiber 7.9 g
    31%
    Sugars 16.1 g
    64%
    Protein 8.3 g
    16%

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