Imagine a dish that captures the essence of fall in every single bite - a symphony of warm, nutty flavors and wholesome ingredients that will make your taste buds dance with delight! This Quinoa Pecan Stuffed Acorn Squash is not just a recipe; it's a culinary experience that transforms humble ingredients into an extraordinary meal that looks like it came straight from a gourmet restaurant's kitchen. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe promises to be your new seasonal favorite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 2 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup quinoa, cooked
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Create a flat surface by trimming a small slice from the bottom of each squash half to help them sit stable on the baking sheet.
- Drizzle the squash halves with olive oil, then season the interior with salt and pepper. Use your fingers to evenly coat the flesh.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until the squash is tender when pierced with a fork.
- While the squash roasts, prepare the quinoa according to package instructions. Typically, this involves rinsing the quinoa, then cooking it in water or broth with a pinch of salt for about 15 minutes.
- In a mixing bowl, combine the cooked quinoa, chopped pecans, dried cranberries, and ground cinnamon. Stir to mix thoroughly and season with salt and pepper to taste.
- 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, pressing gently to pack the stuffing.
- Return the stuffed squash to the oven and bake for an additional 10-12 minutes to heat the stuffing and lightly toast the pecans.
- Remove from the oven and let rest for 5 minutes before serving. Drizzle with additional olive oil if desired and garnish with fresh herbs like parsley or thyme.
Tips
- Choose firm, symmetrical acorn squashes for even roasting and beautiful presentation.
- Toast the pecans lightly before adding to the quinoa mixture to enhance their nutty flavor.
- Use vegetable broth instead of water when cooking quinoa for an extra layer of flavor.
- Don't skip trimming the squash bottom - this ensures stable, picture-perfect plating.
- For a protein boost, consider adding crumbled goat cheese or cooked chicken to the quinoa stuffing.
- If you prefer a crispier top, broil the stuffed squash for 2-3 minutes at the end of cooking.
- Leftovers can be stored in the refrigerator and make an excellent next-day lunch when reheated.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 54g
Protein: 10g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
