Roasted Acorn Squash Stuffed with Vegetable Quinoa

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Just in time for Fall! Fresh from the garden, I had an acorn squash and always wanted to try roasted squash stuffed with quinoa. Pulling out random ingredients from my refrigerator I whipped up this super easy dish for dinner.

Seduction Meals Roasted Acron Squash and Quinoa
Begin by roasting the squash in the oven and then preparing the quinoa as per the directions on the box. In a skillet I sauteed onions, chopped roasted peppers I made the night before, the kernels of one ear of corn, minced garlic, chopped hazelnuts, dried black cherries, grated cotija cheese and flat leaf parsley. I raised a glass of wine bidding adieu to summer and welcomed the harvest of fall!

Roasted Acorn Squash Stuffed with Vegetable Quinoa

Ingredients

  • 1 acorn squash, halved, scoop out and discard middle and seeds
  • 1 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 cup dry quinoa (I used Ancient Harvest Inca Red pre washed)
  • 2 cups water
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, crushed
  • 2 tablespoons onions, diced
  • 1/8 cup roasted red peppers, diced
  • 1 ear of corn, kernels only
  • 1/8 cup dried cherries or craisins
  • 1/8 cup of hazelnuts, roughly chopped
  • 1/8 cup flat leaf parsley, chopped
  • 1/4 cup cojita cheese (or feta)
  • 1 tbsp olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425 degrees.
  2. Place squash on a baking sheet, drizzle each half with olive oil, and season with salt and pepper.
  3. Roast the squash cut-side down on a baking sheet until tender when pierced with a fork about 20-25 minutes depending on size of squash.
  4. While the squash is cooking, prepare the quinoa: bring the 1 cup of quinoa and 2 cups water to a boil in a small sauce pan. When the quinoa comes to a boil stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. The quinoa is done when its tender and you can see the little quinoa curlicues. When done, fluff with a fork and set aside, covered.
  5. While the quinoa and squash are cooking, in a small skillet heat 2 tbsp of olive oil and butter, when hot, lower heat to medium/low, in this order one on top of the other add add onions, corn, roasted peppers, hazelnuts and garlic. Saute for ten minutes. Add cheese and 1/2 flat leaf parsley, mixing all ingredients together.
  6. In a large bowl, combine 1 1/2 cups of the quinoa and the vegetable mixture. Add the olive oil, lemon juice, salt and pepper to taste. Add more olive oil and/or lemon to taste.
  7. Place the squash halves on a serving plate. Fill each one with 1/2 of the quinoa vegetable mixture.
  8. Garnish with the remaining parsley and serve immediately.