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Gingery Quinoa-Stuffed Acorn Squash

Gingery Quinoa-Stuffed Acorn Squash

  • Prep

    35 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
Jeana Malcolm

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

marmarwebber
14

marmarwebber

7/20/2008

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

11/23/2010

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

5/5/2008

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!

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