Quinoa-Stuffed Acorn Squash Recipe - Food.com (2024)

11

Submitted 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."

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Ready In:
50mins

Ingredients:
16
Serves:

4

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ingredients

  • 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

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directions

  • 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.

Questions & Replies

Quinoa-Stuffed Acorn Squash Recipe - Food.com (13)

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Reviews

  1. 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:<br/><br/>- Cooked the quinoa in vegetable broth instead of water<br/>- Added dried cranberries along with the apricots<br/>- Poured a splash of orange juice in the quinoa when adding the fruit and herbs<br/><br/>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!

  2. I used raisins instead of apricots.

    Christine K.

  3. SO good! I added a drizzle of white balsamic vinegar to give some brightness and enhance the flavors in the quinoa.

    DianaEatingRichly

  4. 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.

    jswinks

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

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Tweaks

  1. I added a drizzle of white balsamic vinegar to give some brightness and enhance the flavors in the quinoa.

    DianaEatingRichly

  2. 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.

    vegascooker

  3. 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:<br/><br/>- Cooked the quinoa in vegetable broth instead of water<br/>- Added dried cranberries along with the apricots<br/>- Poured a splash of orange juice in the quinoa when adding the fruit and herbs<br/><br/>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!

    caitlin68

  4. 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.<br/><br/>This has to be my favorite quinoa recipe ever. A fab main dish as quinoa is a complete protein!

    H. Unger

  5. 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).

    magpie diner

RECIPE SUBMITTED BY

brokenburner

  • 8 Followers
  • 63 Recipes
  • 35 Tweaks

<img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg"><img src="http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg"> <img src="http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg"> <img src="http://i7.photobucket.com/albums/y254/Missymop/jollyjumbucks.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BreakfastanytimeSTCK.jpg"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/LiteLowSTKR.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/EZSTKR.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PropitUpSTKR.jpg"> <img src="http://www.recipezaar.com/members/home/1956/saladsticker.jpg"> <img src="http://img.villagephotos.com/p/2003-11/484938/StickiefruitsVeggies.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/PhotoswapSTKR.jpg">I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.

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Quinoa-Stuffed Acorn Squash Recipe - Food.com (2024)

FAQs

Do you peel acorn squash before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

See More ›
How long does it take to bake acorn squash at 350? ›

Preheat the oven to 350 degrees F (175 degrees C). Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.

View Details ›
What is the easiest way to cut an acorn squash and a half? ›

Cut around the tip of the squash and up the other side.

Once you've made that first cut, things get easier. Continue cutting the squash around the tip, and move up the other side. It's fine to lift your knife and reposition the squash as you go, especially if it feels like your knife gets stuck.

See More ›
Can you eat the green skin on acorn squash? ›

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

Read The Full Story ›
How healthy is acorn squash? ›

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Keep Reading ›
How do you cook Ina Garten acorn squash? ›

Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

Learn More Now ›
Why is my acorn squash tasteless? ›

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

Read The Full Story ›
How do you keep squash from getting mushy? ›

Brush both halves of the squash with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Bake for 35-45 minutes or until the flesh is tender when pierced with a fork, but not mushy. Remove from the oven and let cool for a few minutes.

Discover More Details ›
Is acorn squash good for blood pressure? ›

Acorn squash is rich in antioxidants, which can neutralize potentially harmful molecules called free radicals. These antioxidants can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers.

See More ›
Is it OK to eat a whole acorn squash? ›

Acorn squash is easily recognizable by its ridges and small, round shape. When cooked, the flesh is sweet. Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish.

Tell Me More ›

Is acorn squash anti inflammatory? ›

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

See Details ›
How do you prepare acorn squash for storage? ›

If storing Acorn squash, curing will not be necessary. Once cured, squash store best in cooler, dark environments, such as a shelf, cabinet or drawer in a pantry or closet. Wrap the individual squash in cloth or paper and ensure that they are not touching each other to prevent bruising.

Keep Reading ›
Do you eat the skin of acorn squash? ›

Acorn Squash: Whether cut into slices or stuffed and baked whole, acorn squash skin is totally tasty. When roasted, the skin becomes soft enough to eat by the forkful, For those who prefer it skin-free, the meat separates from the peel easily after cooking.

See More ›
Do you cut acorn squash side up or down? ›

After the acorn squash is cut in half and scooped to remove the seeds, it can be cut into wedges or roasted or baked cut-side down. Roasting cut-side down allows for the subtle caramelization of the flesh and it's just divine.

Read On ›
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