Stuffed Acorn Squash
Delicious, clean, hearty and customizable
check it out!
– Acorn squashes – Olive oil – Quinoa – Button mushroom – Clove garlic – Dried cranberries – Fresh peas
Tips & Substitutions
Preheat the oven to 350
F. Score flesh of each squash and use a spoon to scoop out seeds.
Place each piece cut side up in a large baking dish that fits all four halves.
Brush a light coat of olive oil, add salt and pepper and bake for 25 to 30 min until the flesh is soft. Remove from the oven once cooked.
Bring a saucepan over medium heat, and add the rinsed quinoa with water. Once it starts boiling, turn heat to low and simmer for 15 minutes until the quinoa absorbed the water.
Then, remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
Heat a skillet and add olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes. Then, add the garlic, and cook for a minute until fragrant. Reserve.
Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, olive oil, salt, and pepper to a mixing bowl and toss to combine.
Spoon the quinoa mixture over the squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat filling for 5-10 minutes.
Sprinkle spring onions on top and serve warm! Enjoy your stuffed acorn squash.
These are usually gone before I know it!
Full Recipe Here
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