ACORN SQUASH QUINOA RECIPE RECIPES
QUINOA-STUFFED ACORN SQUASH RECIPE | ALLRECIPES
Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.
Provided by extremegabby
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 741.2 calories, CarbohydrateContent 128.2 g, FatContent 22.3 g, FiberContent 15.3 g, ProteinContent 17.5 g, SaturatedFatContent 2.5 g, SodiumContent 101.4 mg, SugarContent 37.2 g
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.
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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.
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GINGERY QUINOA-STUFFED ACORN SQUASH RECIPE | ALLRECIPES
This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.
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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.
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Reviews 5.0
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Reviews 5.0
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