Quinoa Stuffed Acorn Squash Recipes

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
• Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
• Drizzle olive oil over quinoa mixture and add salt; mix well.
• Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
• Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
• In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
• Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.

Steps:

• Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
• Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
• In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
• Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
• Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.

Steps:

• 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.
• 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.
• 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.
• 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.