QUINOA-STUFFED ROASTED SQUASH
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
- Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
- In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
- Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
QUINOA-STUFFED ACORN SQUASH
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
Time 1h10m
Yield 2
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, Carbohydrate 128.2 g, Fat 22.3 g, Fiber 15.3 g, Protein 17.5 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 37.2 g
QUINOA-STUFFED ACORN SQUASH
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.
Provided by brokenburner
Categories Grains
Time 50m
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, Fat 14.3, SaturatedFat 1.6, Sodium 13.8, Carbohydrate 59.3, Fiber 8, Sugar 16.2, Protein 8.3
STUFFED ACORN SQUASH
This delicious, vegan stuffed acorn squash features apple, cranberries, pecans and brown rice mixed with savory thyme and sage. Perfect for Thanksgiving, or anytime for a healthy, filling, plant-based meal.
Provided by Deryn Macey
Categories Main Dish
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
- Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
- When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
- Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
- Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
- Once the squash is cooked, remove from the oven and fill each half with the stuffing.
- Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.
Nutrition Facts : ServingSize 1, Calories 336 calories, Sugar 21 g, Sodium 30 mg, Fat 10 g, Carbohydrate 64 g, Fiber 9 g, Protein 5 g
QUINOA STUFFED ACORN SQUASH
Quinoa Stuffed Acorn Squash is an amazing fall entree or side dish. Chicken sausage, cranberries, pepitas, and feta cheese make this recipe a winner.
Provided by Jessica Formicola
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
- Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
- When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 849 kcal, Carbohydrate 113 g, Protein 30 g, Fat 34 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 883 mg, Fiber 13 g, Sugar 24 g, ServingSize 1 serving
GINGERY QUINOA-STUFFED ACORN SQUASH
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.
Provided by Jjama Llama
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h25m
Yield 2
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
- Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
- 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.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 88.9 g, Cholesterol 26.1 mg, Fat 18.5 g, Fiber 12.1 g, Protein 18.5 g, SaturatedFat 6.3 g, Sodium 248.8 mg, Sugar 22.5 g
QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
STUFFED ACORN SQUASH
This Quinoa Stuffed Acorn Squash is an all-in-one meal that's bursting with fall flavors. The savory goodness comes from sautéed onions, celery, mushrooms, and warm spices. Then it's balanced out with subtly sweet and tarts flavors from apples and cranberries. The quinoa gives it a nice texture and lots of added protein. It's heavenly!
Provided by Melissa Huggins
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F
- Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)
- Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).
- Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside.
- In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
- Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
- Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
- When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.
Nutrition Facts : ServingSize 1 Acorn halve, Calories 280 kcal, Carbohydrate 46 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 7 g, Sugar 5 g
QUINOA-STUFFED ACORN SQUASH
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
Time 1h
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, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
VEGGIE AND QUINOA STUFFED ACORN SQUASH
We love acorn squash and quinoa, so I figure, why not put them together? This is a very hearty and filling recipe!
Provided by Jacquiesa
Categories One Dish Meal
Time 1h40m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes.
- While squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes.
- After 15 minutes, remove quinoa from heat and fluff with a fork.
- Put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute.
- Mix veggies, margarine/butter, chili powder and quinoa.
- When squash is finished baking, stuff squash with quinoa and veggie mixture.
- Place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.
Nutrition Facts : Calories 459.6, Fat 7.7, SaturatedFat 1.1, Sodium 181.8, Carbohydrate 85.2, Fiber 12.1, Sugar 2.1, Protein 16
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ACORN SQUASH STUFFED WITH QUINOA - PLANT-BASED COOKING
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3.8/5 (17)Total Time 1 hr 15 minsCategory Main Dishes, PlantriciousCalories 288 per serving
- Poke the squash in a few places with a knife and microwave for 3-4 minutes to help soften for cutting.
- Then, cut the squash in half, remove seeds, and place on upside down on a parchment-lined (or lightly oil-sprayed) baking dish and bake for about 30-45 minutes, depending on size.
VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (147)Calories 388 per servingCategory Main Dish
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
MEXICAN QUINOA STUFFED ACORN SQUASH - HEALTHY SEASONAL RECIPES
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STUFFED ACORN SQUASH RINGS | VEGETARIAN THANKSGIVING OR ...
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5/5 (1)Total Time 1 hr 20 minsCategory Side DishCalories 283 per serving
- Preheat oven to 375°F. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets.
- Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.
- Combine quinoa, apple, and onion mixture with cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg.
QUINOA STUFFED ACORN SQUASH - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 7Estimated Reading Time 5 minsServings 4Total Time 50 mins
- Cut each squash in half (it doesn’t matter if you cut down the center of the stem or down the middle, either works just fine. Remove the seeds and lightly spray the flesh of each squash with cooking spray.
- Place the squash skin side down, on the baking tray and bake for 30-35 minutes or until the flesh is tender and easily separates from the skin of the squash.
- While the squash is baking, cook the quinoa by combining the broth and the quinoa in a medium saucepan. Cook according to directions.
STUFFED ACORN SQUASH (VEGAN OPTION) WITH QUINOA, BLUE ...
From delightfulmomfood.com
5/5 (2)Total Time 55 minsCategory Entree, Main CourseCalories 474 per serving
- Cover the acorn squash in olive oil. Place in a baking dish or pan, cover with foil and bake for 35 minutes, until the flesh is easily pierced with a fork.
- Meanwhile, cook quinoa with water according to directions. While the quinoa cooks, place nuts in a frying pan on stove top and toast for about 5 minutes, or until lightly browned.
QUINOA STUFFED ACORN SQUASH - A COUPLE COOKS
From acouplecooks.com
4/5 (1)Category Main DishCuisine VegetarianTotal Time 40 mins
- Cut each squash in half and scoop out the seeds with a spoon. Drizzle 1/2 tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes.)
- Cook the quinoa following the instructions found at Master Recipe: Perfect Quinoa, using 1 1/2 cups quinoa and 2 1/4 cups water. Or, use our Instant Pot quinoa method. While the quinoa cooks, complete Step 2 and 3.
- Chop the leeks (watch the video!): Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Remove the leaves of the thyme, and chop the sage leaves.
QUINOA-STUFFED ACORN SQUASH - JOYOUS HEALTH
From joyoushealth.com
5/5 (1)Estimated Reading Time 4 minsCategory Mains & Sides
- Preheat oven to 400F degrees. Cut the squash in half and scoop out the seeds. Place on greased or parchment lined baking sheet FLESH SIDE DOWN. Bake for 45-50 minutes or until the squash is fork tender.
- Meanwhile, melt coconut oil on a pan and sautee onions until tender. Add kale and cook for only 1-2 minutes. Remove from heat.
- In a large bowl, combine the cooked quinoa, sauteed onions and kale, fresh parsley, currants, pecans and spices. Drizzle with olive oil and season with salt and pepper as you like.
- Once squash is ready, remove from the oven and scoop warm quinoa stuffing into each half. You may have a little leftover, so have a spoon ready to enjoy it!
SQUASH STUFFED WITH QUINOA AND WILD MUSHROOMS - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 350°. Brush the squash with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip the wedges and roast for 20 minutes, until just tender.
- In a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over moderately low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.
- In a saucepan, whisk the cream with the maple syrup. Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup. Discard the garlic and thyme and keep warm.
- In a medium saucepan, melt 2 tablespoons of the butter. Add the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the bay leaf, thyme and water and bring to a boil. Season with salt and pepper, then add the quinoa. Cover and cook over moderately low heat until the quinoa is tender and the water has been absorbed, about 15 minutes.
QUINOA-STUFFED ACORN SQUASH RECIPE - WE ARE NOT MARTHA
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5/5 (2)Category EntreeCuisine AmericanTotal Time 1 hr 5 mins
- Place squash halves on baking sheet. Put 1/2 Tbsp butter in each acorn squash half and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Roast squash for about 45 minutes, until it's tender to the fork.
- While the squash is roasting, prepare the quinoa. Bring quinoa and vegetable stock or water to a boil in a medium saucepan. Once boiling, lower to a simmer, cover, and let cook for about 15 minutes, until all water is absorbed. Fluff with a fork and set aside.
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MUSHROOM & QUINOA STUFFED ACORN SQUASH - SIMPLY QUINOA
From simplyquinoa.com
3.4/5 (11)Calories 419 per servingCategory Main Course
- Slice the ends off the squash, then slice each in half width-wise. Scoop out the seeds and place the squash, flesh side up in a shallow baking dish. Rub each half with coconut oil and drizzle with maple syrup.
- While the squash is roasting, add the mushrooms, carrots and shallot to a food processor. Process on high until the veggies are finely chopped.
APPLE QUINOA STUFFED ACORN SQUASH WITH CRISPY PANCETTA ...
From garlicandzest.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 313 per serving
- Using a sharp chefs knife, carefully cut the squash in half lengthwise. Scoop out the seeds and discard. Line a sheet pan with parchment paper or foil. Place on a roasting pan and coat the inside of each with a teaspoon of olive oil.
- In a mortar and pestle (or spice grinder) grind together the coriander and fennel seed. Mix in the kosher salt and brown sugar, stir to combine. Sprinkle the spice blend over the cut side of the squash and place cut side down on the roasting pan. Bake for 20 minutes or until the squash is just tender.
- While the acorn squash bakes, heat remaining 2 teaspoons of olive oil in a small skillet over medium high heat. Add pancetta and cook until browned, stirring occasionally. Using a slotted spoon, transfer pancetta to a folded paper towel to drain. Reserve fat in the pan and add the diced apples to the pan and cook over medium high heat until apples are slightly softened, about 2-3 minutes.
6 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
- Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
- Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
- Crunchy Acorn Squash Stuffing with Za'atar. Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture.
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RECIPES | QUINOA STUFFED ACORN SQUASH
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STEP-BY-STEP GUIDE TO MAKE QUICK STUFFED ACORN SQUASH ...
From recipes.homemades.buzz
QUINOA & APPLE STUFFED ACORN SQUASH - DORKY VEGAN
From dorkyvegan.com
ACORN SQUASH AND QUINOA RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST STUFFED ACORN SQUASH WITH GROUND BEEF RECIPES | YUMMLY
From yummly.com
10 BEST BAKED STUFFED ACORN SQUASH RECIPES | YUMMLY
CHICKEN AND QUINOA STUFFED ACORN SQUASH | CHICKEN.CA
From chicken.ca
STUFFED ACORN SQUASH RECIPES | QUINOA-STUFFED | NOW FOODS
From nowfoods.com
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