Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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!
SO good! I added a drizzle of white balsamic vinegar to give some brightness and enhance the flavors in the quinoa.
This was so good! I hadn't used honey before on squash and it was great. The quinoa stuffing is great, and would be good on its own too. I accidentally grabbed cilantro from the fridge instead of parsley and it was actually really good! Otherwise made as listed. Also sprinkled a little goat cheese on and that was also good, but would be fine without it. Will be making again.