Quinoa Stuffed Acorn Squash Recipes

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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.

QUINOA STUFFED ACORN SQUASH



Quinoa Stuffed Acorn Squash image

Quinoa Stuffed Acorn Squash is an amazing fall entree or side dish. Chicken sausage, cranberries, pepitas, and feta cheese make this recipe a winner.

Provided by Jessica Formicola

Categories     Main Course     Side Dish

Time 1h10m

Number Of Ingredients 15

2 acorn squash (halved, seeds and pulp removed (reserve if you wish to roast) *see note)
1 tablespoon olive oil
2 cups quinoa (prepared according to package directions)
2 shallots (minced)
2 leaves sprigs rosemary (only, chopped)
1 green bell pepper (chopped)
1 cup mushrooms (sliced)
1/4 cup white wine
1 cup fresh spinach
3 links mild chicken sausage (casings removed, crumbled and cooked)
1/2 cup pine nuts (toasted (optional))
1 cup dried cranberries
1/2 cup feta cheese (crumbled)
1/4 cup squash or pumpkin seeds
Cooking Spray

Steps:

  • Preheat the oven to 375 degrees.
  • Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
  • Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
  • When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 849 kcal, Carbohydrate 113 g, Protein 30 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 883 mg, Fiber 13 g, Sugar 24 g, ServingSize 1 serving

QUINOA-STUFFED ACORN SQUASH



Quinoa-Stuffed Acorn Squash image

Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. -Valarree Osters, Lodi, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 15

2 small acorn squash (about 1-1/2 pounds each)
1 tablespoon olive oil
1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/4 teaspoon garlic powder
2 Italian turkey sausage links (about 8 ounces), casings removed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
3/4 cup quinoa, rinsed
1-1/2 cups chicken stock
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
Shredded Parmesan cheese
Additional minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.

Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it's balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It's heavenly!

Provided by Melissa Huggins

Categories     Main Course

Time 55m

Number Of Ingredients 16

3/4 cup dry quinoa
1 1/2 cups vegetable broth (, low sodium)
3 acorn squash ((medium-sized))
2 tablespoons olive oil (+ more for brushing acorn flesh)
1 small onion (, finely diced)
1 stalk celery (, finely diced)
1 large apple (, diced)
8 ounces cremini mushrooms (, diced)
1/2 cup cranberries ((fresh or frozen))
3 cloves garlic (, minced)
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon cinnamon
1 teaspoon Himalayan salt ((or preferred salt), more to taste)
Fresh cracked pepper (, to taste)
2 tablespoons pure maple syrup (*Optional)

Steps:

  • Preheat oven to 425 degrees F
  • Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
  • Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
  • Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
  • In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
  • Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
  • Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
  • When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

Nutrition Facts : ServingSize 1 Acorn halve, Calories 280 kcal, Carbohydrate 46 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 7 g, Sugar 5 g

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

QUINOA-STUFFED ACORN SQUASH



Quinoa-Stuffed Acorn Squash image

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.

Provided by brokenburner

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 372.7, Fat 14.3, SaturatedFat 1.6, Sodium 13.8, Carbohydrate 59.3, Fiber 8, Sugar 16.2, Protein 8.3

QUINOA-STUFFED ROASTED SQUASH



Quinoa-Stuffed Roasted Squash image

This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

2 medium acorn squash (about 1 1/2 lb each)
1/2 cup uncooked quinoa, rinsed, well drained
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup sliced green onions
1/4 teaspoon finely chopped garlic
1/4 teaspoon dried rubbed sage
1/4 cup organic sweetened dried cranberries
1/4 cup coarsely chopped pecans, toasted
1/2 cup cannellini beans, drained and rinsed
1/2 teaspoon grated orange peel
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
  • Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
  • In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
  • Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g

GINGERY QUINOA-STUFFED ACORN SQUASH



Gingery Quinoa-Stuffed Acorn Squash image

This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.

Provided by Jjama Llama

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h25m

Yield 2

Number Of Ingredients 18

1 acorn squash, halved and seeded
⅔ cup quinoa
1 ⅓ cups water
1 ½ teaspoons butter
salt and pepper to taste
1 tablespoon extra-virgin olive oil
½ large onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
1 apple, diced
3 cloves garlic, minced
1 (2 inch) piece fresh ginger, minced
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 dash crushed red pepper flakes
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
  • When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 88.9 g, Cholesterol 26.1 mg, Fat 18.5 g, Fiber 12.1 g, Protein 18.5 g, SaturatedFat 6.3 g, Sodium 248.8 mg, Sugar 22.5 g

VEGGIE AND QUINOA STUFFED ACORN SQUASH



Veggie and Quinoa Stuffed Acorn Squash image

We love acorn squash and quinoa, so I figure, why not put them together? This is a very hearty and filling recipe!

Provided by Jacquiesa

Categories     One Dish Meal

Time 1h40m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1 acorn squash, halved
1 cup quinoa
1 1/2 cups water
1 cup mixed vegetables
1 teaspoon margarine
1 teaspoon chili powder

Steps:

  • Bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes.
  • While squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes.
  • After 15 minutes, remove quinoa from heat and fluff with a fork.
  • Put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute.
  • Mix veggies, margarine/butter, chili powder and quinoa.
  • When squash is finished baking, stuff squash with quinoa and veggie mixture.
  • Place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.

Nutrition Facts : Calories 459.6, Fat 7.7, SaturatedFat 1.1, Sodium 181.8, Carbohydrate 85.2, Fiber 12.1, Sugar 2.1, Protein 16

STUFFED ACORN SQUASH WITH QUINOA AND PISTACHIOS



Stuffed Acorn Squash with Quinoa and Pistachios image

Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 9

4 small acorn squash, halved and seeds removed
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed
1/2 cup chopped fresh parsley
1/2 cup feta, crumbled
1/2 cup roasted, salted pistachios, chopped
2 teaspoons red-wine vinegar
Pinch red-pepper flakes

Steps:

  • Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
  • Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

Nutrition Facts : Calories 300 g, Cholesterol 8 g, Fat 14 g, Fiber 5 g, Protein 8 g, Sodium 173 g

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From fitmittenkitchen.com


STUFFED ACORN SQUASH (VEGAN OPTION) WITH QUINOA, BLUE CHEESE, …
2020-09-29 STEP 2: Meanwhile, make the quinoa and fluff it with a fork. STEP 3: Then toast the walnuts on the stovetop. STEP 4: Make the dressing which mixes into the filling. STEP 5: Add to the pot of cooked quinoa the toasted walnuts, cheese, dried thyme, chopped spinach, and dressing and mix it together. Then cover the pot until the acorn squash is ...
From delightfulmomfood.com


QUINOA STUFFED ACORN SQUASH - LAKESIDE NATURAL MEDICINE
2022-02-06 This Quinoa Stuffed Acorn Squash is an all-in-one meal. This recipe is very versatile, so feel free to add your favorite ingredients and be creative! For example, try raw pumpkin seeds or walnuts instead of mushrooms. Or toss the quinoa with your favorite dressing. Ingredients 3/4 cup dry quinoa 1 1/2 cups vegetable broth (or
From lakesidenaturalmedicine.com


BEST QUINOA AND MUSHROOM STUFFED ACORN SQUASH RECIPE
2020-12-29 Directions Preheat the oven to 400˚. Place the squash on a large rimmed baking sheet, rub all over with the olive oil and sprinkle with 1/2 teaspoon salt. Roast cut-side down until tender, about 30 minutes. Meanwhile, melt 5 tablespoons butter with the maple syrup and rosemary in a small saucepan over low heat. Set aside until the squash is done.
From thepioneerwoman.com


ROASTED STUFFED ACORN SQUASH WITH QUINOA AND KALE
2019-09-27 Instructions. Heat the oven to 400°F (204°C) Place the squash on a baking tray and add one tablespoon of butter to each half of the squash and sprinkle salt and pepper to taste over each squash. Roast for approximately 45 minutes to an hour, or until the squash is nicely caramelized and fork tender.
From veganosity.com


QUINOA STUFFED ACORN SQUASH RECIPE
2017-12-14 Directions: 1. Bring the water to a boil and stir in quinoa, reduce heat to low and cook covered for 10-15 minutes, stirring occasionally. 2. Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise and scoop out the seeds in the middle.
From healthbound.ca


QUINOA-STUFFED ACORN SQUASH [VEGAN, GLUTEN-FREE] - ONE GREEN …
Turn the heat to low, stir and cover with a lid. Gently simmer for about 15 minutes, until all of the water is absorbed and the quinoa is soft and fluffy. When the quinoa is done cooking, place it ...
From onegreenplanet.org


QUINOA & SAUSAGE STUFFED ACORN SQUASH - THE WHEATLESS KITCHEN
Start by rinsing the quinoa in a fine mesh strainer under cold water. Then add the quinoa and 1 1/2 cups of water or broth to a saucepan. Cover with a lid and bring to a boil. Once boiling, turn the heat down to low and let it simmer until all of the liquid is absorbed, about 20-25 minutes. While the quinoa cooks, prepare the rest of the filling.
From thewheatlesskitchen.com


QUINOA STUFFED ACORN SQUASH - TOSHI'S TABLE
2019-11-24 Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil. Drizzle the acorn squash with a little bit of olive oil (about ¼ teaspoon per squash half), salt and pepper. Use your hands to rub it in, then flip the squash over so it is cut side down on a baking sheet.
From toshistable.com


MEDITERRANEAN QUINOA SALAD STUFFED ACORN SQUASH
2018-02-02 Distribute the acorn squash halves, cut side facing up, on the sheet pan and roast until the acorn squash is caramelized and fork tender, about 45 to 50 minutes. Set aside to cool slightly. Meanwhile, as the squash is roasting, whisk together the olive oil, lemon zest, and lemon juice in a large mixing bowl.
From abeautifulplate.com


STUFFED ACORN SQUASH + QUINOA, CRANBERRY & PECAN - THE SIMPLE …
Quinoa: In a medium size pot, add quinoa, sage, garlic powder and water, bring to a boil, reduce heat to low and simmer for 15 minutes. Once done, fluff with fork and let quinoa rest for 10 minutes. Assemble quinoa stuffing: To the quinoa, add the chickpeas, red onion, cranberries, salt and pepper.
From simple-veganista.com


MEXICAN QUINOA STUFFED ACORN SQUASH - HEALTHY SEASONAL RECIPES
2016-03-01 Cook Acorn Squash: Place acorn squash cut side down in a large microwave safe casserole dish such as a 9 by 13-inch Pyrex lasagna pan. Pour one cup water over the squash. Layer parchment or waxed paper over the squash and then cover the dish entirely with a layer of plastic wrap. Microwave until the squash is tender, about 16 minutes.
From healthyseasonalrecipes.com


STUFFED ACORN SQUASH RECIPE - LOVE AND LEMONS
Instructions. Preheat oven to 400 degrees F. Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash.
From loveandlemons.com


QUINOA AND SAUSAGE STUFFED ACORN SQUASH
Break apart sausage and cook for 6-8 minutes until browned. Add garlic and cook for 1 minute, until fragrant. In a large bowl combine quinoa, sausage mixture, walnuts, dried cranberries, thyme, sage, salt, pepper, and Parmesan cheese. Mix until well combined. Spoon quinoa mixture into the cooked halves of squash. Top with Mozzarella cheese.
From dinnersdishesanddesserts.com


QUINOA STUFFED ACORN SQUASH | HEALTHY FAMILY PROJECT
2019-11-11 Preheat oven to 400F. Cut acorn squash in half lengthwise and scoop out seeds. Brush with 1 tsp. olive oil and season with salt and pepper. Place on baking sheet and bake 30-40 minutes, or until soft. While squash is baking, heat 1 tsp. olive oil in skillet over medium heat. Add celery, pear, persimmon and onion cook 10 minutes, or until onions ...
From healthyfamilyproject.com


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