QUINOA-STUFFED ACORN SQUASH

Quinoa-Stuffed Acorn Squash image

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

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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

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