Quinoa stuffed acorn squash
Chef
Steven Bressler
Hospital
The Valley Hospital
Cook time
40 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
10 acorn squash, halved
2 1/2 teaspoons salt
2 1/2 teaspoons pepper
2 tablespoons olive oil
2 1/2 cups red quinoa
2 tablespoons olive oil
10 ounces diced onion
10 ounces diced carrot
3 tablespoons chopped garlic
20 ounces dried cranberries
20 ounces chopped, toasted walnuts
10 sprigs fresh thyme
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cinnamon
2 teaspoons coriander
1 teaspoon nutmeg
2 1/2 cups chopped flat-leaf parsley
2 1/2 teaspoons salt
2 1/2 teaspoons pepper
2 tablespoons olive oil
2 1/2 cups red quinoa
2 tablespoons olive oil
10 ounces diced onion
10 ounces diced carrot
3 tablespoons chopped garlic
20 ounces dried cranberries
20 ounces chopped, toasted walnuts
10 sprigs fresh thyme
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cinnamon
2 teaspoons coriander
1 teaspoon nutmeg
2 1/2 cups chopped flat-leaf parsley
preparation
Instructions
1. Preheat the oven to 400°F.
2. Season the inside of the seeded acorn squash with oil, salt, and pepper. Roast at 400°F for 15 minutes or until the squash is tender.
3. In a small pot, add red quinoa and cover with cold water. Bring the water to a boil and simmer for 10 minutes. Drain the quinoa and allow it to cool.
4. In a sauté pan, add 1 teaspoon of olive oil and heat the oil. Add the onion, carrot, and garlic and sauté for 2 minutes. Add fresh thyme, cranberries, and walnuts and sauté for another minute. Turn off the flame and add the quinoa, remaining seasoning, and parsley. Stir all ingredients together.
5. Divide the quinoa mixture into two and fill the acorn squash. Return the stuffed acorn squash to the oven and cook for an additional 10 minutes.
2. Season the inside of the seeded acorn squash with oil, salt, and pepper. Roast at 400°F for 15 minutes or until the squash is tender.
3. In a small pot, add red quinoa and cover with cold water. Bring the water to a boil and simmer for 10 minutes. Drain the quinoa and allow it to cool.
4. In a sauté pan, add 1 teaspoon of olive oil and heat the oil. Add the onion, carrot, and garlic and sauté for 2 minutes. Add fresh thyme, cranberries, and walnuts and sauté for another minute. Turn off the flame and add the quinoa, remaining seasoning, and parsley. Stir all ingredients together.
5. Divide the quinoa mixture into two and fill the acorn squash. Return the stuffed acorn squash to the oven and cook for an additional 10 minutes.
