Quinoa-Stuffed Acorn Squash
Description
A baked acorn squash is stuffed with a sweet and savory mixture of quinoa, dried fruit, ginger, and garlic in this tasty vegetarian dish.
Ingredients
•
1 large acorn squash, halved and seeded
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1 1/2 cups water
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1 cup quinoa
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1/4 cup chopped prunes
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1/4 cup chopped raisins
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1/4 cup chopped dried apricots
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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1 tablespoon olive oil, or to taste
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salt to taste
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1/4 cup chopped pecans
Directions
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.