Karol Smith
Exquisite Grilled Quinoa-Stuffed Acorn Squash with Pomegranate Glaze
This delightful and wholesome dish combines the nutty flavor of quinoa with the sweetness of roasted acorn squash, all balanced by a tangy pomegranate glaze. It’s not only visually stunning but also a nutritional powerhouse, making it a perfect choice for a healthy yet indulgent meal.
Ingredients
For the squash:
– 2 medium acorn squashes, halved and seeds removed
– 2 tablespoons olive oil
– Salt and black pepper, to taste
For the quinoa stuffing:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1/2 cup dried cranberries
– 1/2 cup chopped pecans
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
For the pomegranate glaze:
– 1 cup pomegranate juice
– 1 tablespoon honey
– 1 teaspoon lemon juice
– 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Prepare the squashes:
1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squashes with olive oil and season with salt and black pepper. Place the squashes, cut side down, on a baking sheet.
3. Roast for 25-30 minutes, until the squash is tender and slightly caramelized at the edges.
Prepare the quinoa stuffing:
1. While the squash is roasting, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes until the quinoa is tender and the broth is absorbed.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Stir in the cooked quinoa, dried cranberries, chopped pecans, ground cumin, ground cinnamon, salt, and black pepper. Mix until well combined and heated through. Remove from heat and set aside.
Prepare the pomegranate glaze:
1. In a small saucepan, combine the pomegranate juice, honey, and lemon juice. Bring to a gentle boil over medium heat.
2. Stir in the cornstarch mixture and continue to cook, stirring until the sauce thickens, about 2 minutes. Remove from heat.
Assemble the dish:
1. Once the squash halves are tender and slightly cooled, spoon the quinoa stuffing into the cavity of each squash half.
2. Drizzle the pomegranate glaze over the stuffed squashes before serving.
Enjoy your delicious, aesthetic, and nutritious Exquisite Grilled Quinoa-Stuffed Acorn Squash with Pomegranate Glaze!
