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    You are in: Home / Recipes / Quinoa-Stuffed Acorn Squash Recipe
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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 04, 2014

      45

      Very nice. Mild flavors. Next time I'll punch up the seasonings. Thanks for the great recipe brokenburner....

      people 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

    Read All Reviews (8)

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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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