Name: Quinoa-Stuffed Acorn Squash
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Acorn squash, halved and seeded - 1 large; Water - 1 ½ cups; Quinoa - 1 cup; Chopped prunes - ¼ cup; Chopped raisins - ¼ cup; Chopped dried apricots - ¼ cup; Garlic, minced - 1 clove; Grated fresh ginger - 1 teaspoon; Olive oil, or to taste - 1 tablespoon; Salt to taste - 1 tablespoon; Chopped pecans - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa-Stuffed Acorn Squash

1. Acorn squash, halved and seeded - 1 large

2. Water - 1 ½ cups

3. Quinoa - 1 cup

4. Chopped prunes - ¼ cup

5. Chopped raisins - ¼ cup

6. Chopped dried apricots - ¼ cup

7. Garlic, minced - 1 clove

8. Grated fresh ginger - 1 teaspoon

9. Olive oil, or to taste - 1 tablespoon

10. Salt to taste - 1 tablespoon

11. Chopped pecans - ¼ cup

How to cook deliciously - Quinoa-Stuffed Acorn Squash

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.

2. Stage

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. Stage

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. Stage

Drizzle olive oil over quinoa mixture and add salt; mix well.

5. Stage

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.