Acorn Squash Stuffed with Spiced Quinoa
Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep
Baking sheet
Medium sized pot
For Quinoa:
- 1 cup quinoa rinsed
- 1½ cups water
- 1 cinnamon stick
- 1 bay leaf
- ½ cup sliced almonds
- ⅓ cup dried cranberries unsweetened
For Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure maple syrup
- ½ teaspoon sea salt
For Squash:
- 2 acorn squash halved, seeds removed
- 1 tablespoon olive oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon sea salt
Preheat oven to 400°F. Prepare a baking sheet by lining with foil.
Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.
Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.
For Quinoa:
Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}
Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.
Meanwhile, whisk together olive oil, cider vinegar, maple syrup and salt.
In a large bowl combine cooked quinoa, toasted almonds and cranberries. Pour the vinaigrette mixture over the quinoa and toss to coat.
Assemble Stuffed Acorn Squash
Variations
- Skip the quinoa and fill with wild rice or pearled couscous.
- Use your favorite spices or spice blends to give this dish a different flavor profile.
- Substitute walnuts or pecans for almonds.
- Use another dried fruit such as raisins or chopped, dried apricots or even fresh apples.
Diet-Specific Substitutions
- This recipe is naturally vegan, dairy-free and gluten-free, making it a perfect addition to holiday menu when feeding a crowd with diverse dietary needs!