Quinoa-Stuffed Acorn Squash

A baked acorn squash is stuffed with a sweet and savory mixture of quinoa, dried fruit, ginger, and garlic in this tasty vegetarian dish.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 741 Calories

Ingredients

• salt to taste
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup quinoa
• 1 tablespoon olive oil, or to taste
• 1 large acorn squash, halved and seeded
• 1.5 cups water
• 0.25 cup chopped pecans
• 0.25 cup chopped dried apricots
• 0.25 cup chopped prunes
• 0.25 cup chopped raisins

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.

Step 2

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.

Step 3

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.

Step 4

Drizzle olive oil over quinoa mixture and add salt; mix well.

Step 5

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.