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.
- 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)
- 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.
- 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.
- 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.
- When quinoa is cooked add onion and apple mixture. Stir in parsley, maple syrup, salt and pepper to taste.
- Divide mixture equally between two squash halves. Top with pistachios or walnuts if desired.