I’m a big fan of stuffing anything with quinoa. I’ve cooked all kinds of different peppers, meats, and varieties of winter squash that I’ve stuffed quinoa into. This is one of my favorite “stuffing” recipes- and one of my favorite vegan recipes, period.
Meet sweet quinoa stuffed acorn squash:
It’s got a great combination of flavors and textures, and is pretty easy to make. And, as an added bonus, it’s really filling. The carnivorous husband even digs it.
Sweet quinoa stuffed acorn squash
1 acorn squash
½ c quinoa
1 ½ c water
½ small yellow squash
½ small Vidalia onion
1 small shallot
1 large carrot
2 white mushrooms
2 T walnuts
2 T dried cranberries
¼ to ½ tsp each: sea salt, pepper, cinnamon, cumin and garlic powder
an extra sprinkle of salt and cinnamon
Pre-heat oven to 400˚. Cut an acorn squash in half and scoop out the seeds (save them for roasting!).
Sprinkle a little sea salt and cinnamon over top of the squash.
Spray a square baking pan with cooking spray and place the two acorn squash halves face down.
Bake uncovered for about 30 minutes (it should be soft).
While the squash is baking, put the water and quinoa in a pot over high heat. Once it’s boiling, reduce heat to a simmer and continue to cook until all liquid is absorbed. Remove from heat.
Dice the shallot, onion, carrot and yellow squash and roast in the oven for about 5 minutes. (I used my favorite appliance- the convection toaster oven).
Add the roasted vegetables to the quinoa, along with all of the spices. Chop the mushroom, walnuts and cranberries into small pieces and add to the quinoa mixture. Stir until all ingredients are mixed together well.
Place back in the oven under the broiler for about 4 minutes, or until the quinoa mixture has a nice crunchy crust over the top.
Dinner is served:
Isn’t it pretty?
The acorn squash is like buttah. And you can even eat the skin!
I’ve only ever made this before using frozen cranberries, but I didn’t have any on hand. The dried cranberries were okay, but maybe a little too sweet. I think a pinch of nutmeg might need to be added next time too, just to further get into the autumn flavor. It would also be good with some pumpkin beer (though I stole a few sips of Greg’s Sam Adams Octoberfest, which was a great compliment!). And the walnuts… ahhh. They might just be the star of the dish.
Oh, and don’t forget about the roasted acorn squash seeds:
Now I’m happily full of acorn squash goodness.