Squash Stuffed with Quinoa Recipe
Make the perfect fall vegetarian dinner, made with healthier ingredients.
- 2 medium acorn squash
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- Kosher salt and freshly ground black pepper
- 1 small onion, chopped
- 1 cup red quinoa
- 1/2 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 cup dried cranberries
- 1 cup fresh parsley leaves, chopped
- 1/4 cup roasted and shelled pistachios, coarsely chopped
- ¼ Salt and Pepper
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.