Quinoa Stuffed Acorn Squash
8
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Vegan, VegetarianCourse
Side DishMain Ingredient
Vegetables, Rice & GrainsOccasion
Entertaining, HolidaysIngredients
- 4 medium acorn squashes halved and seeds removed
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 cloves garlic minced
- 1 cup chopped mushrooms
- 1 cup fresh spinach chopped
- 2 cups cooked quinoa
- ½ cup dried cranberries or chopped dried apricots
- ½ cup toasted pecans or walnuts chopped
- ¼ cup San-J Tamari
- ¼ cup maple syrup plus more for serving
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup chopped Italian parsley
- ¼ cup pomegranate seeds
Directions
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut side down on the baking sheets. Roast for 25 – 35 minutes or until tender when pierced with a fork. Set aside. Leave oven on.
- While the squash are roasting, make the filling. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 1 minute. Add the chopped mushrooms and cook for 4-5 minutes until they release their moisture and start to brown. Stir in the spinach and cook until wilted, about 2 minutes. Add the cooked quinoa, dried cranberries, toasted nuts, thyme, and sage. Mix well. Add the San-J Tamari and maple syrup, stirring to evenly coat. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to allow flavors to meld.
- Turn the roasted squash halves cut side up and spoon the stuffing mixture evenly into each half.
- Place the stuffed squash back into the oven and bake for an additional 10 minutes to warm through.
- Transfer to a serving platter, drizzle with a little more maple syrup and garnish with parsley and pomegranate seeds.
