Quinoa, Apple, and Onion Stuffed Squash (gluten free)

photo: A Couple Cooks

photo: A Couple Cooks

I love this stuffed acorn squash as a main course for a weeknight meal. In less than 30 minutes, including any chopping time, you have a delicious, filling, and healthy dinner. Top it with nuts or crumbled Gorgonzola for a non-vegan dish. I like to serve this with a side of greens sauteed in olive oil and garlic.

This recipe is both gluten-free and vegan, however it makes a great side dish to serve along with chicken or pork.

Ingredients:

  • 1 small acorn squash, halved and seeds removed
  • 1.5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed
  • 1 small onion, diced
  • 1 small apple, diced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon maple syrup (or more to taste)
  • 2 tablespoons walnuts or pistachios or crumbled Gorgonzola cheese (optional)

Directions:

  1. Heat oven to 425 degrees. Brush squash with 1/2 tablespoon oil. Roast cut side down on a baking sheet until tender and caramelized, 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Shut heat off, leave cover on and let steam for 5 minutes, then fluff with a fork.
  3. While quinoa cooks saute garlic in 1 TBS olive oil over medium-low heat. Then add in diced onion and apple, saute until softened. Keep warm.
  4. When quinoa is cooked add onion and apple mixture. Stir in parsley, maple syrup, salt and pepper to taste.
  5. Divide mixture equally between two squash halves. Top with pistachios or walnuts if desired.