Gingery Quinoa-Stuffed Acorn Squash

Gingery Quinoa-Stuffed Acorn Squash

22 Reviews 3 Pics
  • Prep

    35 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
Jeana Malcolm
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

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.

Share It

Reviews (22)

Rate This Recipe
marmarwebber
14

marmarwebber

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).

Danielle
10

Danielle

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.

Shannon
9

Shannon

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!

More Reviews

Similar Recipes

Stuffed Acorn Squash
(87)

Stuffed Acorn Squash

Stuffed Acorn Squash Supreme
(54)

Stuffed Acorn Squash Supreme

Apple-Stuffed Acorn Squash
(39)

Apple-Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash
(33)

Wild Rice Stuffed Acorn Squash

Stuffed Acorn Squash II
(37)

Stuffed Acorn Squash II

Acorn Squash with Sweet Spicy Sausage
(29)

Acorn Squash with Sweet Spicy Sausage

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 574 cal
  • 29%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 88.9 g
  • 29%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Stuffed Acorn Squash

>

next recipe:

Wild Rice Stuffed Acorn Squash