Imagine a dish that transforms the humble acorn squash into a stunning masterpiece of Indian-inspired cuisine that will make your taste buds dance with delight! This Curried Stuffed Acorn Squash is not just a recipe; it's a journey through vibrant spices, wholesome ingredients, and a perfect balance of textures that will elevate your dinner from ordinary to extraordinary. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to impress and satisfy with its unexpected combination of sweet squash, aromatic curry, and hearty quinoa.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup cooked quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 cup raisins
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and carefully scoop out the seeds and stringy pulp using a spoon. Discard the seeds or save for roasting later.
- Brush the inside of each squash half with olive oil and season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and curry powder to the skillet. Cook for an additional 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in the cooked quinoa and raisins. Season with salt and pepper to taste. Mix well and remove from heat.
- Once the squash is tender, remove from the oven and flip the halves cut-side up. Fill each squash half generously with the quinoa mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and slightly crispy on top.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs like cilantro or parsley if desired.
Tips
- Choose firm, heavy acorn squashes with smooth, matte skin for the best roasting results.
- For extra flavor, toast the quinoa in a dry pan before cooking to enhance its nutty undertones.
- Use fresh curry powder for the most vibrant and intense flavor profile.
- Don't skip roasting the squash cut-side down first - this helps caramelize the natural sugars and creates a tender, rich base.
- Feel free to customize the filling by adding chopped nuts like almonds or pine nuts for additional crunch.
- If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes to the quinoa mixture.
- Leftovers can be stored in an airtight container and reheated in the oven to maintain the crispy texture.
- For a vegan version, ensure your curry powder is plant-based and skip any animal products.
Nutrition Facts
Calories: 238kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
