Quinoa Stuffed Acorn Squash [square]

I’ve been wanting to try a stuffed acorn squash recipe for a while now. I really, really, really like quinoa so when I came across a recipe stuffing acorn squash with quinoa, I knew I had to try it myself. This recipe is so simple, yet yields a great, filling, and healthy meal. Hope you enjoy it as much as I did!
Here is what you will need for 2 servings, make as many servings as you’d like:
  • 1 acorn squash
  • 2 tablespoons butter
  • 1 cup cooked quinoa (see below)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup goat cheese
  • 1/4 cup white wine (optional)

This recipe starts easy enough. Preheat the oven to 400 degrees. Then prepare your squash for roasting by slicing it in half, from the top to the bottom. Use a large spoon to scoop out the seeds (which can be discarded). Place the squash on a baking sheet and put a tablespoon of butter in the center of each. Lastly, sprinkle with salt & pepper. Add some water (about 1 cup) to the bottom of the baking dish so that the squash doesn’t burn (check on them half way thru roasting to make sure there is still enough water).

Place in the oven and roast it for about an hour, until the squash is fork tender.

While the squash is roasting, start cooking your quinoa. The best way to cook it perfectly is to measure out the quinoa first, then add double the vegetable stock (chicken or beef would work too). You can also use water, but if you do, add plenty of seasoning as quinoa is really pretty flavorless but takes well to seasoning. For 2 servings (1 cup), use 1/2 cup quinoa, 1 cup liquid.

Combine the quinoa and the stock in a saucepan and heat to a boil. As soon as it starts boiling, cover and turn heat to low and simmer for about 20-25 until the quinoa is cooked through.

Meanwhile, in a large skillet heat the olive oil over medium high heat and saute the onion and garlic for about 5 minutes until tender.

If you want, add 1/4 cup dry white wine to the onion mixture. I think this adds a richness to the dish, but it’s completely optional. Stir and let the onions absorb most of the liquid.

Add the cooked quinoa and stir to combine (heat through if your quinoa is cold).

Shred your parmesan cheese (totally worth it).

Add the shredded Parmesan to the quinoa mixture.

Stir together and add salt and pepper as needed.

When your squash is ready, divide the quinoa mixture equally in each of the squash.

Top with goat cheese and put back in the oven for about 5 minutes, until the goat cheese cheese melts slightly.

Remove and serve immediately.

Let me tell you… I loved this dish so much, here is the proof:

As seen on 

Quinoa Stuffed Acorn Squash [square]

Ingredients

  • 1 acorn squash
  • 2 tablespoons butter
  • 1 cup cooked quinoa (see below)
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup goat cheese
  • 1/4 cup white wine (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Prepare squash for roasting by slicing in half, from the top to the bottom. Use a large spoon to scoop out the seeds (discard).
  3. Place the squash on a baking sheet. Put a tablespoon of butter in the center of each. Sprinkle with salt & pepper. Add water (about 1 cup) to the bottom of the baking dish so that the squash doesn't burn.
  4. Place in the oven and roast it for about an hour, until the squash is fork tender.
  5. While the squash is roasting, cook your quinoa. Combine 1/2 cup quinoa and 1 cup vegetable stock in a saucepan and heat to a boil. Cover and reduce heat to low and simmer for about 20-25 until the quinoa is cooked through.
  6. In a large skillet heat the olive oil over medium high heat and saute the onion and garlic for about 5 minutes until tender.
  7. OPTIONAL - Add 1/4 cup dry white wine to the onion mixture.Stir and let the onions absorb most of the liquid.
  8. Add the cooked quinoa and stir to combine, heat through.
  9. Add the shredded Parmesan to the quinoa mixture.
  10. Stir together and add salt and pepper as needed.
  11. Divide the quinoa mixture equally in each of the squash. Top with goat cheese and put back in the oven for about 5 minutes, until the goat cheese cheese melts slightly.
  12. Remove and serve immediately.
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  1. Meatless Monday: Quinoa Stuffed Acorn Squash | Square Magazine - January 2, 2012

    [...] Print the recipe here! [...]

  2. “real” food recipes | She's the Bross - March 8, 2013

    [...] chicken tikka masala* | creamy chicken salad | chipotle roasted vegetable & chicken pizza* | quinoa stuffed acorn squash | slow-cooker indian curry | new orleans spicy cajun shrimp | Julia Child’s roasted chicken | [...]

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