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Gingery Quinoa-Stuffed Acorn Squash

SUBMITTED BY: Jeana Malcolm

"This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  35 Min
COOK TIME  50 Min
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 acorn squash, halved and seeded
  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1 1/2 teaspoons butter
  • salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/2 large onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 apple, diced
  • 3 cloves garlic, minced
  • 1 (2 inch) piece fresh ginger, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 dash crushed red pepper flakes
  • 1/2 cup shredded mozzarella cheese

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
  2. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
  4. When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2008 by marmarwebber
I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by Shannon
This is a great recipe, I cook my squash in the microwave and then get everything else ready.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2008 by QTLOINCLOTH
So good! Didn't need any modification at all. I used a golden delicious apple. MORE


 
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Recipe Submitter:

Jeana Malcolm
Cooking Level: Expert
Home Town: Oak Ridge, Tennessee, USA
Living In: Portland, Oregon, USA
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Nutritional Information
Gingery Quinoa-Stuffed Acorn Squash

Servings Per Recipe: 2

Amount Per Serving

Calories: 582

  • Total Fat: 18.5g
  • Cholesterol: 25mg
  • Sodium: 419mg
  • Total Carbs: 93.3g
  •     Dietary Fiber: 11.9g
  • Protein: 17.9g

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