Quinoa Stuffed Acorn Squash For Two
A stuffed acorn squash, split in half and stuffed, is the perfect weeknight dinner for two. It’s full of fall flavors you love—maple syrup, apples, onion, sage, and dried cranberries. Mix in cheesy quinoa for a hearty dinner that comes together superfast since we soften the squash in the microwave and fully cook the stuffing on the stovetop.
Servings: 2 people
Ingredients
For the squash:
- 1 Acorn Squash unpeeled, halved through the stem and seeded.
- 1 Tablespoon unsalted butter diced
- 1 Tablespoon pure maple syrup
- Good olive oil
- Kosher salt and freshly ground black pepper
For the filling:
- ¼ cup quinoa rinsed – you can substitute for another grain found in the winter squash flavor stuffing pairing chart
- ½ cup water
- 2 Tablespoons dried cranberries
- 2 Tablespoons pine nuts toasted – you can substitute pepitas or another nut found in the winter squash flavor stuffing pairing chart
- ½ Granny Smith apple cored and chopped
- 2 Tablespoons green onions chopped
- ¼ cup spinach
- 2 Teaspoons apple cider vinegar
- Salt to taste
- 1 teaspoon olive oil
- 6 Tablespoons grated Parmesan cheese
- ¼ cup crumbled goat cheese or feta – Use the winter squash flavor stuffing pairing chart for cheese substitutions. Use the winter squash flavor stuffing pairing chart for cheese substitutions.
- Chives for garnish optional
Instructions
- Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper or a baking mat for easy clean-up.
For the squash:
- Place the squash, in a large microwave safe dish. Place butter and maple syrup in the cavity of each squash. Brush the sides with olive oil and sprinkle the squash with salt and pepper. Microwave covered, until tender, about 15 minutes.
For the filling
- Meanwhile, cook the quinoa: In a small saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to maintain a gently simmer. Simmer uncovered until all the water is absorbed, about 7 to 10 minutes. Remove from the heat and stir in the cranberries, spinach and apples. Cover, and let mixture steam. After about 5 minutes, uncover and fluff the quinoa using a fork.
- Now let’s toast the pine nuts over medium heat in a small skillet, shaking the pan frequently, until the pine nuts are turning golden brown, about 3 to 4 minutes. Remove from heat and set aside.
- Combine quinoa mixture, toasted pine nuts, green onion, apple cider vinegar, a pinch of salt and 1 teaspoon of olive oil. Taste and season with salt as needed.
- Mix in parmesan and goat cheese to the quinoa mixture, gently stirring to combine. Place the softened squash on the lined baking sheet so that the cut sides are facing up. Divide the mixture evenly between the cooked squash halves, packing lightly with back of spoon.
- Bake until cheesy quinoa is lightly brown, about 15 minutes. Sprinkle with chives, and serve warm.