Greggs Stuffed Acorn Squash With Quinoa Cranberries And Swiss Chard Recipes

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GREGG'S STUFFED ACORN SQUASH WITH QUINOA, CRANBERRIES, AND SWISS CHARD



Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard image

Categories     Side     Roast     Cranberry     Quinoa     Squash     Chard     Simmer     Boil

Yield serves 4

Number Of Ingredients 22

Squash
4 acorn squash
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Filling
1 cup quinoa
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon finely diced shallot
3 tablespoons finely diced fennel
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups Magic Mineral Broth (page 54) or water
1/2 teaspoon sea salt
2 cloves garlic, minced
Pinch of red pepper flakes
1/2 cup dried cranberries or raisins
6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
Fresh squeezed lemon juice

Steps:

  • Preheat the oven to 350°F and line a sheet pan with parchment paper.
  • To make the squash, cut the tops off the squash and scoop out the strings and seeds. Also cut the pointy ends off the bottoms of the squash so they'll stand up once they're stuffed.
  • Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of a squash with your finger. If it's soft, transfer the squash from the oven and cover with foil until you're ready to fill them.
  • Meanwhile, make the filling. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
  • Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel and sauté until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from the heat, and fluff with a fork.
  • While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon salt. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Remove from the heat and stir in a squeeze of the lemon juice.
  • To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
  • storage
  • Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
  • nutrition information
  • (per serving)
  • Calories: 530
  • Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
  • Carbohydrates: 93g
  • Protein: 11g
  • Fiber: 13g
  • Sodium: 650mg
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VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH



Vegan Quinoa-Cranberry Stuffed Acorn Squash image

This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Steps:

  • Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
  • Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

CRANBERRY-STUFFED ACORN SQUASH



Cranberry-Stuffed Acorn Squash image

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange zest
Pinch salt

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.

QUINOA-STUFFED ACORN SQUASH



Quinoa-Stuffed Acorn Squash image

Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

Provided by extremegabby

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h10m

Yield 2

Number Of Ingredients 11

1 large acorn squash, halved and seeded
1 ½ cups water
1 cup quinoa
¼ cup chopped prunes
¼ cup chopped raisins
¼ cup chopped dried apricots
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil, or to taste
salt to taste
¼ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  • Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
  • Drizzle olive oil over quinoa mixture and add salt; mix well.
  • Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 128.2 g, Fat 22.3 g, Fiber 15.3 g, Protein 17.5 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 37.2 g

CRANBERRY STUFFED ACORN SQUASH



Cranberry Stuffed Acorn Squash image

From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.

Provided by Outta Here

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

2 medium acorn squash
3 cups fresh cranberries (or frozen)
3/4 cup apple juice, divided
3/4 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons walnuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Coat a baking sheet with non-stick cooking spray.
  • Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
  • Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
  • Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
  • Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
  • To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
  • Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
  • Fill squash halves and heat in oven as above, or microwave until heated through.

Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6

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