Gingery Quinoa-Stuffed Acorn Squash

Gingery Quinoa-Stuffed Acorn Squash

26
Jeana Malcolm 0

"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."

Ingredients

1 h 25 m servings 574 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 88.9g
  • 29%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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

26
  1. 31 Ratings

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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...

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...

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 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 m...

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

This is a wonderful dish! I've served it at fall/winter dinners when we have large gatherings. Cutting each into quarters allows for a sampling of flavor rather than it being a full meal. The co...

The recipe makes enough stuffing for 2 acorn squash

Very good. I wasn't sure if the flavors would work together, but they did!