Mariusz Lewandowski
Quinoa and Herb Stuffed Acorn Squash – A Nutrient-Rich, Flavorful Autumn Delight
Description###
This Quinoa and Herb Stuffed Acorn Squash is a perfect fusion of taste and health, making it an ideal dish for fall. The acorn squash, with its sweet and nutty flavor, serves as a beautiful edible bowl for the protein-packed quinoa mixed with an array of fresh herbs, vegetables, and toasted nuts. This recipe not only offers a delightful taste but is also richly satisfying and nutritious, making it a great choice for a wholesome meal or a show-stopping side dish.
Ingredients###
For the Acorn Squash:
– 2 medium acorn squashes
– 2 tablespoons olive oil
– Salt and black pepper to taste
For the Stuffing:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth or water
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 celery stalk, diced
– 1 carrot, diced
– 1 red bell pepper, diced
– 1/4 cup dried cranberries (optional)
– 1/4 cup chopped toasted pecans or walnuts
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
– 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
– 2 tablespoons olive oil
– Salt and black pepper to taste
Instructions###
Step 1: Prepare the Acorn Squash
1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. Lightly brush the inside of each squash half with olive oil and sprinkle with salt and black pepper.
4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender.
Step 2: Cook the Quinoa
1. While the squash is roasting, bring the vegetable broth or water to a boil in a medium saucepan.
2. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Remove from heat, fluff with a fork, and set aside.
Step 3: Prepare the Stuffing
1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add the diced onion and sauté for about 2-3 minutes, until translucent.
3. Add the minced garlic, diced celery, carrot, and red bell pepper. Cook for another 5-7 minutes, until the vegetables are tender.
4. Stir in the cooked quinoa, dried cranberries (if using), toasted pecans or walnuts, fresh parsley, thyme, and sage.
5. Season with salt and black pepper to taste. Mix well to combine all the ingredients.
Step 4: Assemble and Bake
1. Once the acorn squash halves are done roasting, remove them from the oven and carefully turn them cut side up.
2. Spoon the quinoa stuffing mixture into each squash half, packing it tightly and mounding it a bit on top.
3. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly crispy.
Step 5: Serve
1. Remove from the oven and let cool slightly before serving.
2. Garnish with additional fresh herbs if desired.
3. Enjoy your Quinoa and Herb Stuffed Acorn Squash as a hearty main dish or as a delightful side.
