Stuffed Acorn Squash with Quinoa, Pears, and Pecans
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4 Servings
-
Calories
406 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Acorn Squash with Quinoa, Pears, and Pecans
Description
Stuffed Acorn Squash with Quinoa, Pears, and Pecans highlights roasted acorn squash as an edible bowl filled with a flavorful quinoa mixture. After halving, seeding, and roasting the squash with avocado or olive oil, honey, sea salt, and cinnamon, it develops tender flesh with a sweet-spiced aroma. The quinoa is rinsed, soaked briefly, then simmered until fluffy and mixed with orange zest, fresh orange juice, olive oil, ground cinnamon, and sea salt to infuse bright and warm tastes.
The stuffing combines the citrusy quinoa and oil mixture with chopped ripe pear, dried cranberries, chopped pecans, and crumbled goat cheese for creamy tang and texture contrast. This combination creates a blend of sweet, nutty, creamy, and slightly tart flavors, paired with the soft roasted squash for a complete vegetarian entrée.
The recipe can be modified to exclude the goat cheese, making it suitable for dairy-free, vegan, or paleo diets. Feta cheese is a possible cheese substitute for those preferring a different flavor.
Ingredients
Roasted Acorn Squash:
- 2 acorn squash halved
- 4 Tbsp avocado oil or olive oil
- 4 Tbsp honey
- 1 tsp salt to taste, sea salt
- 2 tsp ground cinnamon
Quinoa stuffing:
- ¾ cup quinoa uncooked
- orange zest of 1
- ¼ cup orange juice 1/2 orange, juiced, fresh
- 3 Tbsp olive oil or avocado oil
- ¼ tsp ground cinnamon
- ½ tsp salt sea salt
- 1 large pear or apple, chopped, ripe
- ½ cup dried cranberries
- 1/3 cup pecans chopped
- 4 ounces goat cheese crumbled*
Instructions
Roast the Acorn Squash:
- Preheat the oven to 375 degrees F. Cut the tip and tail off of each acorn squash, and them length-wise.
- Scoop the seeds and innards out of each half. Drizzle each half with about a tablespoon of olive oil, so that all of the flesh is lightly coated. Pour a tablespoon or two of honey into the center of each acorn squash half. Sprinkle kosher salt and cinnamon over the squash.
- Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork.
Make the Quinoa Stuffing:
- Rinse the quinoa well and soak it in a small pot for about 10 minutes.
- Drain the quinoa and add 1.5 cups of water to the pot. Bring the quinoa to a full boil, then reduce the heat to medium-low, cover the pot, and allow the quinoa to simmer until all of the water is absorbed, about 15 minutes.
- In a small bowl, whisk together the orange zest, orange juice, olive oil, cinnamon, and salt.
- Once the quinoa is finished cooking, transfer the cooked quinoa to a large bowl and pour the orange dressing over it.
- Add the remaining ingredients to the mixing bowl and mix everything together well.
- Scoop desired amount of quinoa stuffing into each acorn squash and serve!
Notes
- Omitting the goat cheese makes this recipe dairy-free, vegan, and paleo-friendly.
- Feta cheese can be used instead of goat cheese for a different cheese flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 406kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
