1/3 Photos of Quinoa-Stuffed Acorn Squash
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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- cooking spray
- 2 lbs acorn squash (2 @ 1 lb each)
- 2 tablespoons honey
- 1/2 cup quinoa (uncooked)
- 1/3 cup natural almonds (raw)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
- 1/3 cup dried apricot, chopped
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons chopped fresh mint leaves
- salt & freshly ground black pepper, to taste
- 1Preheat 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.
- 2Meanwhile, 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.
- 3In 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.
- 4Heat 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.
- 5Add 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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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
- Total Fat 14.3 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 13.8 mg
- Total Carbohydrate 59.2 g
- Dietary Fiber 7.9 g
- Sugars 16.1 g
- Protein 8.3 g