Quinoa-stuffed Acorn Squash

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Dale and I joined a CSA (community-supported agriculture) for the first time last year, and there were several times where we got vegetables I was unfamiliar with. One of those was acorn squash. We had lots of them, and I didn’t know what to do with them, and this recipe has now turned into one of my fall favorites when we get our harvest of winter squash. It is a simple recipe that is super easy to make, and it has some unique ingredients like pecans and raisins that give it a wonderful flavor! This recipe was inspired by TheSpruceEats.com.

Quinoa-stuffed acorn squash is a great recipe to use up your acorn squash.

Ingredients:

  • 2 acorn squash

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 small onion, minced

  • 2 tablespoons fresh parsley, minced (or 1 tablespoon dry)

  • 1/4 cup raisins

  • 1/4 cup pecans, chopped

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • Optional - 2 teaspoons nutritional yeast

Instructions:

  1. Preheat oven to 400 degrees.

  2. Slice the acorn squash in half and remove the seeds.

  3. Spread a thin layer of olive oil on the inside of the squash, then place on a baking sheet, cut-side down. Bake your acorn squash for about 20 to 25 minutes, or until soft.

  4. While the acorn squash is baking, prepare the quinoa. Simmer the quinoa, covered, in vegetable broth for 12 to 14 minutes, or until quinoa is cooked and liquid is absorbed.

  5. Saute the minced onion in a skillet with olive oil until translucent. Add the onion to the quinoa during the final 5 minutes of cooking time.

  6. Once the quinoa is cooked, remove the pan from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, and nutritional yeast (if using). Season with sea salt and fresh ground pepper, to taste.

  7. Divide the quinoa stuffing amongst the four acorn squash halves, gently spooning in.

  8. Garnish the top of each squash with a bit of parsley for a nice presentation.

  9. Enjoy!