"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." — Jeana Malcolm
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acorn squash, halved and seeded
1 1/3 cups
1 1/2 teaspoons
salt and pepper to taste
extra-virgin olive oil
green bell pepper, chopped
1 (2 inch) piece
fresh ginger, minced
apple cider vinegar
crushed red pepper flakes
shredded mozzarella cheese
I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness that acts as a fabulous base to present the gingery, spicy flavors of the mixture.
I have a friend who has a restricted gluten-free diet but always loved the flavors and coziness of stuffing so this has been popular with her, but also with the rest of the potluck crowd when I have made it.
I love how versatile the dish is too - you can substitute margarine for the butter and eliminate the cheese to make it a vegan dish; you can add nuts or a dried fruit (currants for example) to the stuffing; you can experiment with other kinds of cheese (I've used goat before and it worked well).
This is not very good. It is quite sweet, not at all savory. If you do make it, I would recommend cutting the apple pieces very small, and not using as much cinnamon as the recipe suggests.
This is a great recipe, I cook my squash in the microwave and then get everything else ready. I would suggest reducing the amount of sugar a little bit, it can be slightly sweet.
The mozarella cheese is a good complement to the flavors in the squash. Yumm!
The only reason I'm not giving this five stars is because my husband wasn't as impressed as I. I loved the crunch of the nuts, the tang of the ginger and the sweetness of the squash. I'll be making this again for sure!
This is very tasty. I recommend cutting back on the ginger and cinnamon a tad....I made it with the amounts called for and feel it needed less of each. I had a very small apple-so in addition to the apple I added some dried cherries which I soaked first in white wine. I used the white wine instead of vinegar called for. I also used parmesan cheese instead of mozzarella because that is what I had on hand. It turned out perfectly! I topped the dish with chopped toasted almonds before serving......so good. My hubby and I both enjoyed this dish and will make it again and again!
The Calculation for 2 was enough for 4. We used 2 acorn squash (4 halves). Served with a salad, one half per person !was plenty
The recipe makes enough stuffing for 2 acorn squash
Very good. I wasn't sure if the flavors would work together, but they did!
* Percent Daily Values are based on a 2,000 calorie diet.
Gingery Quinoa-Stuffed Acorn Squash
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 166
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