Quinoa-Stuffed Acorn Squash

Total Time
50mins
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.

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Ingredients

Nutrition

Directions

  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. 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. 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. 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. 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.