Quinoa-Stuffed Acorn Squash Recipe

Quinoa-Stuffed Acorn Squash Recipe

  • 1 large acorn squash, halved and seeded
  • 1 1/2 cups water
  • 1 cup quinoa
  • 1/4 cup chopped prunes
  • 1/4 cup chopped raisins
  • 1/4 cup chopped dried apricots
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil, or to taste
  • salt to taste
  • 1/4 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  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.
  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.
  4. Drizzle olive oil over quinoa mixture and add salt; mix well.
  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.
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