Quinoa-Stuffed Acorn Squash

asian chinese european greek korean mediterranean middle eastern region main sweet spicy savory hard fast

Prep

24 min

Cook

76 min

Total

100 min

Ingredients (11)

1 large acorn squash, halved and seeded g

1 ½ cups water g

1 cup quinoa g

¼ cup chopped prunes g

¼ cup chopped raisins g

¼ cup chopped dried apricots g

1 clove garlic, minced g

1 teaspoon grated fresh ginger g

1 tablespoon olive oil, or to taste g

salt to taste g

¼ cup chopped pecans g

Nutrition

kcal

fat

carbs

protein

Instructions

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.