Acorn Squash Stuffed with Spiced Quinoa
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Description
Maple-basted acorn squash serves as a charming vessel for lightly cinnamon-spiced quinoa in a seasonal side that serves as a nutritious option for your Thanksgiving spread.
Ingredients
- 1 cup (240 ml) quinoa, rinsed
- 1 1/4 cups (300 ml) water
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup (70 g) sliced almonds, toasted
- 1/3 cup (50 g) dried cranberries {preferably unsweetened}
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp pure maple syrup
- 1/4 tsp sea salt
- 2 acorn squash, cut in half, seeds removed
- Olive oil
- Maple syrup
- Sea Salt
Instructions
- Preheat oven to 400. Prepare a baking sheet by lining with foil.
- Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.
- Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.
For Quinoa:
- Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don’t want the quinoa to burn and stick to the bottom of the pot.}
- Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.
- In a large bowl combine cooked quinoa, toasted almonds and cranberries.
- In a small bowl, whisk together olive oil, cider vinegar, maple syrup and salt. Pour over quinoa mixture and toss to coat.
- Scoop quinoa into cooked acorn squash halves.
- Return to oven and bake for about 10-12 minutes or until the top starts to become toasty.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 290
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Frequently Asked Questions
Why does the quinoa cook with a cinnamon stick and bay leaf?
Simmering the quinoa in water with a cinnamon stick and bay leaf infuses the grain with warm, lightly spiced flavor from the inside out — both are removed before serving. This gives the finished pilaf a more layered taste that complements the maple-basted acorn squash and the apple cider vinegar dressing.
How do I know when the acorn squash is done roasting?
The recipe says to roast the maple-and-oil-brushed squash halves cut-side down at 400°F for 25–30 minutes, adjusting for size, until the flesh is tender enough to be pierced easily with the tip of a knife. After filling with quinoa, they go back in for another 10–12 minutes until the top turns toasty.
