Seasonal acorn squash stuffed with quinoa. pecans and cranberries is my idea of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa.
Quinoa is addictively delicious. Quinoa is usually treated like a grain or starch, cooking up like rice or pasta in a fraction of the time.
Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.
Once the seeds are removed, winter squash can be baked, steamed or simmered.
- 2 small acorn squashes, halved length-wise, seeds removed
- 5 tablespoons olive oil, divided
- 1 cup vegetable broth
- 1 cup orange juice
- 1 cup quinoa
- 1 small onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ½ cup dried cranberries
- ¼ cup chopped pecans
- Salt and freshly ground black pepper
- 2 tablespoons maple syrup (optional)
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil. Rub squash flesh with 3 tablespoons oil and place face up on baking sheet. Roast 30-35 minutes or until flesh is easily pierced with a knife. Remove from oven and cool.
- Meanwhile, in saucepan bring broth and orange juice to a boil; stir in quinoa, lower heat and simmer, covered until ready. When quinoa is done cooking, turn off heat.
- In medium pan, heat remaining 2 tablespoons oil over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes. Add garlic and thyme and sauté an additional 1 minute.
- Add onion mixture, cranberries and pecans to cooked quinoa and toss until combined; add salt and pepper to taste.
- Fill each squash half with quinoa mixture. Drizzle with a bit of maple syrup before serving, if desired.