Quinoa Stuffed Acorn Squash
Author: Jeanine Donofrio
Serves: 2
Ingredients
- 1 small acorn squash, cut in half, seeds scooped out
- 1-2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ¼ cup finely chopped red onion
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ cup chopped uncooked kale (or greens of your choice)
- Splash of balsamic vinegar
- 1 cup cooked quinoa
- Drizzle of honey (optional, but I find it enhances the squash's sweetness)
- ¼ cup chopped scallions
- ¼ cup crumbled feta cheese (optional)
- ¼ cup dried currants
- ½ cup cilantro, chopped
- A few pinches of red pepper flakes
- ¼ cup toasted pumpkin seeds
Instructions
- Preheat the oven to 425 degrees. Drizzle the acorn squash halves with olive oil, salt & pepper. Place cut side down and roast for approximately 25 minutes. Flip them over and cook cut side up for approximately 10-20 more minutes, or until the flesh is tender and the outer edges are golden brown. I turned on my broiler during the last couple of minutes to get a nice golden edge.
- Meanwhile, in a large skillet, heat a few tablespoons of olive oil. Add the chopped onion and a bit of salt and pepper and cook for a few minutes, until it starts to become translucent. Add the garlic, cumin & cinnamon and cook, stirring, until fragrant but not burning. Mix in the kale and cook for a few minutes, until the kale is wilted. Turn off the heat, add a splash of balsamic vinegar, the cooked quinoa, and a good drizzle of honey and toss. Next, mix in scallions, feta, if using, currants, cilantro, and a pinch of red pepper flakes. Taste and adjust seasonings.
- Scoop the filling into the cooked acorn squash, and top with toasted pumpkin seeds, more feta (if you wish), and a drizzle of olive oil and more honey.
Notes
Alternatively, you could fill the squashes with the stuffing halfway through their roasting time – top them with freshly grated parmesan or pecorino cheese and bake them until the cheese is bubbling.
The filling can be made up to a day in advance. Store refrigerated in an airtight container. (Keep the pumpkin seeds separate so they stay crunchy.) When you’re ready to serve, reheat filling in a warm skillet with a little bit more olive oil. Top with the garnishes in step 3.
The filling can be made up to a day in advance. Store refrigerated in an airtight container. (Keep the pumpkin seeds separate so they stay crunchy.) When you’re ready to serve, reheat filling in a warm skillet with a little bit more olive oil. Top with the garnishes in step 3.
Recipe by Love and Lemons at https://www.loveandlemons.com/quinoa-stuffed-acorn-squash/