Quinoa Stuffed Acorn Squash Recipe

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A holiday-worthy side dish that can also serve as a vegetarian entree. Serves 6-8 as a side dish, 4 as a entree.

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Servings: 4 entrees, or 6-8 sides
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Ingredients

Cost per serving $2.36 view details

Directions

  1. Place the squash halves cut side down in a lightly oiled baking sheet. Bake at 350 for 30 to 45 min. or until barely tender but not soft. Turn cut side up, brush with melted butter, season lightly with salt and pepper.
  2. While the squash are baking, in a 1 - 2 qt. saucepan, saute the onions in the oil until soft.
  3. Add the garlic and stir briefly, only until heated through -- do NOT let the garlic brown.
  4. Stir in the broth and mustard, add the bay leaf, then stir in the rinsed quinoa
  5. Bring just to a boil over medium heat, then reduce heat, cover the pan and cook at a simmer for 30 to 35 min.
  6. Remove the pan from the heat and let it sit covered for at least 5 minutes, while you prepare the rest of the ingredients.
  7. In a medium frying pan saute the celery in the oil until brightly colored and tender-crisp. Remove from the heat, add the spinach and toss to wilt it. Stir in the fruit and nuts.
  8. Fluff the quinoa, add it to the spinach mixture and toss to combine.
  9. Fill the squash cavity with the quinoa mixture, mounding to cover the top.
  10. Bake in a 350 oven approx 20 min, until the squash is fully tender and the stuffing mixture is heated through.
  11. A sprinkle of chopped parsley and/or grated parmesan cheese can be added before serving, if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 332g
Recipe makes 4 servings
Calories 355  
Calories from Fat 99 28%
Total Fat 11.44g 14%
Saturated Fat 2.09g 8%
Trans Fat 0.09g  
Cholesterol 5mg 2%
Sodium 303mg 13%
Potassium 908mg 26%
Total Carbs 61.49g 16%
Dietary Fiber 7.5g 25%
Sugars 16.52g 11%
Protein 7.16g 11%
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