By brokenburner on October 09, 2009
Photo by brokenburner
Photo by brokenburner
"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."
Serving Size: 1 (326 g)
Servings Per Recipe: 4
"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!"
"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!"
"Definitely a weird flavor combination. It looked good for layering the flavors including toasting the nuts, etc. After reading the reviews I decided to go with the recipe exactly as listed & included the mint, cumin, cinnamon, ginger, apricots...but the flavors didn't seem to develop as a whole dish. Disappointed since I got excited after reading the other reviews. Needs some tweaking...maybe try omitting the above and replace with cranberries & chopped spinach...or olives and sun-dried tomatoes with some thyme and rosemary."
"Delicious! My friend and I made this over the weekend, I am vegan so we subbed out agave nectar for the honey and added some mushrooms that we had sitting about and it was simply amazing.
This has to be my favorite quinoa recipe ever. A fab main dish as quinoa is a complete protein!"
"I really enjoyed this dish as well. I found the seasoning a bit on the bland side, so I used 1 cup of stock instead of water for the quinoa, but otherwise made as written. For me, the amount of quinoa was perfect, it's really tasty so could have eaten any extra up easily. The part I would probably change next time is to season the squash a bit before it goes in the oven. The honey just wasn't enough for us. Anyway, thanks for the great recipe, it was simple to make and much enjoyed. (Made for PARTY Dec09)."
"this was the first time i have been able to get my partner to eat squash :) -- nice blend of flavors, easy to make -- great side dish"
"Gourmet! This is a fairly simple recipe using common ingredients. I would love this with a roasted turkey breast. My only recommendation is to first rinse the quinoa in a fine strainer for five minutes to take the bitterness out of the grain. Thanks for posting this delightful recipe!"