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Quinoa Salad Stuffed Acorn Squash

Serves 8

Ingredients

  • 4 acorn squash
  • Drizzle of balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 shallot, minced (about 3 tablespoons)
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 2 cups cooked quinoa
  • 4 cups chopped spinach
  • 1 cup chopped parsley
  • 1 apple, diced
  • ¼ cup chopped toasted pecans
  • ¼ cup cranberries and/or pomegranate seeds
  • Sea salt and freshly ground black pepper
  • Maple Tahini Sauce, optional, from this recipe

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes depending on the size of the squash. Halfway through, flip the squash so that it's facing cut side up.
  • In a large bowl, combine all the salad ingredients - the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries - and mix well. Season to taste.
  • Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired.

Notes

tip: whenever I make stuffed squash, I like to slightly over-season the filling so that it's still very flavorful when you eat it together with the squash.
Crumbled feta cheese would also be delicious here!