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
- 907.18 g acorn squash (2 @ 1 lb each)
- 29.58 ml honey
- 118.29 ml quinoa (uncooked)
- 78.07 ml natural almonds (raw)
- 29.58 ml olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2.46 ml ground cumin
- 1.23 ml ground cinnamon
- 0.59 ml ground ginger
- 14.79 ml fresh lemon juice
- 78.07 ml dried apricot, chopped
- 59.14 ml chopped fresh parsley leaves
- 29.58 ml 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!
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.
Very nice. Mild flavors. Next time I'll punch up the seasonings. Thanks for the great recipe brokenburner....