Name: Quinoa-Stuffed Acorn Squash recipe
Ingredients: 1 large acorn squash, halved and seeded;1 ½ cups water;1 cup quinoa;¼ cup chopped prunes;¼ cup chopped raisins;¼ cup chopped dried apricots;1 clove garlic, minced;1 teaspoon grated fresh ginger;1 tablespoon olive oil, or to taste;salt to taste;¼ cup chopped pecans

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

1 large acorn squash, halved and seeded 1 ½ cups water 1 cup quinoa ¼ cup chopped prunes ¼ cup chopped raisins ¼ cup chopped dried apricots 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon olive oil, or to taste salt to taste ¼ cup chopped pecans

Nutrition Info

741.2 calories carbohydrate: 128.2 g cholesterol: : - fat: 22.3 g fiber: 15.3 g protein: 17.5 g saturatedFat: 2.5 g servingSize: - sodium: 101.4 mg sugar: 37.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

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