Squash Stuffed with Quinoa Recipe – Super King Markets

Squash Stuffed with Quinoa Recipe – Healthy Fall Dinner Idea

Make the perfect fall vegetarian dinner, made with healthier ingredients. 

Why You'll Love This Recipe

• A hearty, vegetarian-friendly option.
• Packed with protein, spices, and seasonal flavors.
• Perfect for fall dinners or holiday meals.

Ingredients for Squash Stuffed with Quinoa

For the Squash:

• 2 medium acorn squash

• 2 tbsp apple cider vinegar

• 3 tbsp extra virgin olive oil

• 2 tbsp pure maple syrup

• Kosher salt and freshly ground black pepper

For the Quinoa Filling:

• 1 small onion, chopped

• 1 cup red quinoa

• ½ tsp curry powder

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper

• ¼ cup dried cranberries

• 1 cup fresh parsley leaves, chopped

• ¼ cup roasted and shelled pistachios, coarsely chopped

• Salt and pepper to taste

Directions

Preheat the oven to 400 degrees F. Cut each squash in half lengthwise and scoop out the seeds and discard. Place the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Heat the remaining 1 tsp. olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown. Add the quinoa, curry powder, cinnamon, and 1 tsp. salt and stir until the spices are toasted. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! Prepare the quinoa filling and roast the squash a day ahead. Store separately, and assemble just before serving.

2. What can I substitute for acorn squash?

Butternut squash or delicata squash are great alternatives. Adjust cooking times as needed.