Quinoa Stuffed Acorn Squash

December 4, 2012

I am beyond excited to introduce our newest contributors to the blog, Lizzie and Livia from The Panhandlers. They will be featuring some delicious and healthy recipes on our blog.  I have to tell you, this was my dinner on Sunday evening and it was absolutely amazing. These ladies seriously know what their doing. Without further ado –

I love cooking with seasonal vegetables, and winter is no exception. From root vegetables to gourds and hearty greens, I try to incorporate these ingredients into my everyday cooking.  Take a look at this wonderful hearty (and healthy!) recipe.  It will surely please your palate and satisfy your dietary needs.







Makes 2  

1 Acorn squash (halved, deseeded and core pulp removed)
Salt & Pepper
4 TBS olive oil, separated 2-TBS for drizzling on squash, 2-TBS for sauteeing
¼ cup diced shallot
1 garlic clove
1 tsp ground cumin
¼ tsp cinnamon
½ tsp crushed red pepper
½ cup uncooked kale, coarsely chopped
1 TBS honey, plus more for drizzling
2 tsp balsamic vinegar
1 tsp orange zest
1 cup cooked quinoa
¼ cup Craisins (soaked in hot water or cooked with quinoa)**
¼ cup Feta cheese
½ cup parsley, chopped**
¼ cup pepitas (walnuts or cashews) toasted**
Balsamic reduction sauce for drizzling (1 cup balsamic vinegar heated and reduced by 1/3 cup)

Preheat the oven to 425°. Drizzle the 2 acorn squash halves with olive oil and sprinkle with salt & pepper.  Cook the squash face side down for about 20-25 minutes.  Flip and cook cut side up for another 10-15 minutes or until edges turn golden brown and flesh is fork tender,

Meanwhile, in a sautee pan on medium, heat oil and sweat shallots.  Next, add the garlic clove and cook for approximately 1-2 minutes, until fragrant.  Add spices (cumin, cinnamon & crushed red pepper) and kale and cook until the kale until wilted.  Deglaze the pan with the honey and balsamic vinegar, and allow the vegetable to cool slightly.

In a mixing bowl, combine the cooked quinoa, plump craisins, vegetables, parsley, feta cheese and nuts.  Adjust seasoning according to your tastes.

Fill the warm roasted acorn squashes with the quinoa mixture, drizzle with olive oil, honey & balsamic reduction.





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