Acorn Squash Filled with Quinoa
Acorn Squash Filled with Quinoa features tender, caramelized squash cradling fluffy quinoa dotted with prunes, raisins, and apricots. Fresh ginger and garlic add warm, aromatic notes, while toasted pecans bring a gentle crunch. Serve this comforting vegetarian main for a cozy fall dinner or a festive holiday side that feels both hearty and bright.
- Prep20 mins
- Cook50 mins
- Serves2
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Arrange the acorn squash cut-side down in a baking pan.
- 2
Bake the acorn squash in the preheated oven until it is tender when pierced with a fork, 30 to 40 minutes. Turn it cut-side up and let it cool until easy to handle.
- 3
Bring the water and quinoa to a boil in a saucepan. Lower the heat to medium-low and simmer, covered, for 10 minutes. Stir in the prunes, raisins, apricots, garlic, and ginger. Cook until the prunes, raisins, and apricots are plumped and the quinoa is tender, about 5 minutes.
- 4
Drizzle the olive oil over the quinoa mixture and add the salt; mix well.
- 5
Scoop the flesh of the acorn squash from the shells; cut it into cubes and toss gently with the quinoa mixture. Fill the empty shells with the mixture. Sprinkle the pecans on top.
- Calories 865.06 kcal High
- Protein 18.82 g Good Source
- Carbs 144.88 g Moderate
- Total Fat 25.4 g High
- Saturated Fat 2.13 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 26.34 mg Low Source
- Fiber 19.0 g Good Source
- Sugar 38.38 g High
- Added Sugar 7.46 g Moderate
- Calcium 369.47 mg Good Source
- Iron 7.46 mg Good Source
- Potassium 1339.64 mg Good Source
- Vitamin A 38.88 mcg_rae Low Source
- Vitamin C 50.55 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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- Garlic 🧄