ACORN SQUASH AND QUINOA RECIPE RECIPES
QUINOA-STUFFED ACORN SQUASH RECIPE: HOW TO MAKE IT
Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. —Valarree Osters, Lodi, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.
Nutrition Facts : Calories 351 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 740mg sodium, CarbohydrateContent 53g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 16g protein.
QUINOA-STUFFED ACORN SQUASH RECIPE - FOOD.COM
From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 372.7, FatContent 14.3, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 13.8, CarbohydrateContent 59.3, FiberContent 8, SugarContent 16.2, ProteinContent 8.3
More about "acorn squash and quinoa recipe recipes"
GINGERY QUINOA-STUFFED ACORN SQUASH RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.0
Total Time 1 hours 25 minutes
Category Fruits and Vegetables, Vegetables, Squash, Winter Squash, Acorn Squash
Calories 573.5 calories per serving
- 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.
ROASTED ACORN SQUASH, MICROGREENS AND QUINOA SALAD RECIPE ...
Every year, during peak squash season, we get a healthy supply of squash, and a few acorn squash too! All squash are consumed fast.... what remains behind is Acorns! I'm not acorn squash hater, but I don't know why I'm always lazy to finish acorn squash. This year too, story repeated itself, and dark green acorn squash turned orange lying on my kitchen shelf... many squash came and went by....
Some credit for this also goes to Vishal. It is hard to make him eat squash... and the way I like acorn, he does not, at all!
For those who are wondering, if it is okay to eat dark acorn squash turned orange over time? Answer is - Yes! it is totally okay! As long as squash feels heavier than it looks, does not have yellow soft patches, and when you cut open, has no mold or rotten smell, it is okay to eat ripened orange acorn squash. In-fact, I think orange-skinned acorn squash is sweeter than dark green skinned squash. Specially when roasted, it tastes delicious, even skin is fully soft and edible!
So last Friday, I decided to use my orange acorn squash (finally!) I paired it with few of my favorite (also Vishal's favorite) ingredients to make a healthy, vegan, and filling lunch salad which we both can like...
Now, since we talking healthy... I can't resist telling you about few other healthy ingredients in this salad. First micro-greens!! If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then buy some micro greens in your next farmer's market visit!
I'm huge fan of micro-greens especially mustard, basil, and kale greens. Micro-greens supply higher amount of vitamins and carotenoids than their fully grown counterparts! Packed with punch of taste and nutrition, microgreens are here to stay my friends!
Further, to keep this salad healthy yet filling, I have also included a portion of red quinoa. My salads or veggie bowls, often have more vegetables than base grain. So, I have just used 1/4 cup of dried quinoa for whole acorn squash and 1/2 cup of microgreens. Feel free to increase the amount of quinoa to up-to 1/2 cup. In such case this salad will be good for 3-4 servings.
Vegan?
Good you asked! as if I kept it a secret ;) ..... this salad is vegan. drum rolls!!!!! j/k A little creamy-ness is courtesy of 1 tablespoon sesame (tahini) paste. If you don't like sesame, feel free to use 1 tablespoon of any nut butter instead, say peanuts or almonds.
Gluten free?
Yes, this gorgeous looking salad is gluten free. Even then, healthy serving of quinoa and squash makes it filling and satisfactory!
Love to share more such delicious and healthy salads with you this year.....
For now, go get some micro greens, empty your squash pantry, and make some roasted squash salad!
Enjoy!
From chefdehome.com
Total Time 35 minutes
Cuisine American
- Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving. Drizzle rest of the dressing on top. Serve immediately or at room temperature!
ROASTED ACORN SQUASH, MICROGREENS AND QUINOA SALAD RECIPE ...
Every year, during peak squash season, we get a healthy supply of squash, and a few acorn squash too! All squash are consumed fast.... what remains behind is Acorns! I'm not acorn squash hater, but I don't know why I'm always lazy to finish acorn squash. This year too, story repeated itself, and dark green acorn squash turned orange lying on my kitchen shelf... many squash came and went by....
Some credit for this also goes to Vishal. It is hard to make him eat squash... and the way I like acorn, he does not, at all!
For those who are wondering, if it is okay to eat dark acorn squash turned orange over time? Answer is - Yes! it is totally okay! As long as squash feels heavier than it looks, does not have yellow soft patches, and when you cut open, has no mold or rotten smell, it is okay to eat ripened orange acorn squash. In-fact, I think orange-skinned acorn squash is sweeter than dark green skinned squash. Specially when roasted, it tastes delicious, even skin is fully soft and edible!
So last Friday, I decided to use my orange acorn squash (finally!) I paired it with few of my favorite (also Vishal's favorite) ingredients to make a healthy, vegan, and filling lunch salad which we both can like...
Now, since we talking healthy... I can't resist telling you about few other healthy ingredients in this salad. First micro-greens!! If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then buy some micro greens in your next farmer's market visit!
I'm huge fan of micro-greens especially mustard, basil, and kale greens. Micro-greens supply higher amount of vitamins and carotenoids than their fully grown counterparts! Packed with punch of taste and nutrition, microgreens are here to stay my friends!
Further, to keep this salad healthy yet filling, I have also included a portion of red quinoa. My salads or veggie bowls, often have more vegetables than base grain. So, I have just used 1/4 cup of dried quinoa for whole acorn squash and 1/2 cup of microgreens. Feel free to increase the amount of quinoa to up-to 1/2 cup. In such case this salad will be good for 3-4 servings.
Vegan?
Good you asked! as if I kept it a secret ;) ..... this salad is vegan. drum rolls!!!!! j/k A little creamy-ness is courtesy of 1 tablespoon sesame (tahini) paste. If you don't like sesame, feel free to use 1 tablespoon of any nut butter instead, say peanuts or almonds.
Gluten free?
Yes, this gorgeous looking salad is gluten free. Even then, healthy serving of quinoa and squash makes it filling and satisfactory!
Love to share more such delicious and healthy salads with you this year.....
For now, go get some micro greens, empty your squash pantry, and make some roasted squash salad!
Enjoy!
From chefdehome.com
Total Time 35 minutes
Cuisine American
- Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in micro greens just before serving. Drizzle rest of the dressing on top. Serve immediately or at room temperature!
BEST QUINOA-STUFFED ACORN SQUASH RECIPE — HOW TO MAKE ...
From goodhousekeeping.com
Total Time 45 minutes
Category vegetarian, dinner
- Place rimmed baking sheet in oven and heat oven to 425°F. From squash, cut 1/2 inch from each pointy end, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes. Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.
STUFFED ACORN SQUASH WITH QUINOA AND PISTACHIOS RECIPE ...
From marthastewart.com
Reviews 0
Category Quinoa Recipes
Calories 300 g per serving
- Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
STUFFED ACORN SQUASH - FORKS OVER KNIVES
From forksoverknives.com
Reviews 5
Total Time 35 minutes
- Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible.
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