Quinoa Stuffed Acorn Squash
The best part about this Quinoa Stuffed Acorn Squash from Jessica @ Dishin' About Nutrition is that it shows you how to make a great vegetarian stuffed squash that is still loaded with protein. Quinoa and kidney beans add flavor and heft to this healthy stuffed squash recipe. Try serving this dish at your Thanksgiving dinner table.
Notes
For more recipes from Jessica, be sure to check out her Featured Foodies profile page.
Ingredients
- 1 medium acorn squash, halved and seeded
- 2 tablespoons brown sugar
- 1 tablespoon butter or margarine, melted
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 can kidney beans, rinsed and drained
- 1/4 cup raisins
- 1 cup quinoa, uncooked
- 1 vegetable bouillon cube
- Ground cumin, to taste
- Salt and pepper, to taste
- Stock, vegetable or chicken
- Cheddar cheese, shredded (optional)
Instructions
- Preheat oven to 400 degrees F. Arrange squash halves cut side up on a baking sheet. Puncture the interior of the squash with a fork or knife, and then add a small tab of butter and a sprinkle of brown sugar to the cavity. Bake for 1 hour, or until soft. Check with a fork or knife to make sure it is soft before taking it out.
- While the squash is baking, cook quinoa according to package directions. Add the bouillon to water and quinoa during first step. Once the quinoa is cooked, season with cumin, salt and pepper. (Note: I also cook mine in broth instead of water for added flavor but that's optional.)
- Heat broth (or olive oil) in a skillet over medium heat. Stir in the garlic, celery and carrots, and cook about 5 about 10 minutes. Mix in the beans and raisins and continue to cook and stir on low heat until vegetables are tender. Combine veggies and bean mixture with quinoa and keep on low heat until your squash is ready.
- Stuff each squash halve with quinoa veggie mixture, and sprinkle with one teaspoon cheddar cheese, if using. Cook another five minutes or until the cheese is melted.
