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Quinoa-Stuffed Acorn Squash
Winter squash are available nearly year round and there’s something hearty and comforting about eating them that seems perfect for colder months.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 4 servings
Calories 407 kcal
Ingredients
- 2 acorn squash
- 1 cup uncooked Bob’s Red Mill Organic Whole Grain Quinoa
- 1 medium brown onion
- 2 small zucchini
- 1 8-ounce package of mushrooms
- 1 tablespoon olive oil
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper
- 1 lemon
- 1 tablespoon white wine vinegar
- 8 sun-dried tomatoes
- 1/3 cup pine nuts lightly toasted
Instructions
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Preheat oven to 400 degrees F. Cut each acorn squash in half from stem to bottom. Scoop out seeds with spoon. Place squash halves in baking dish and add one inch of water to pan. Bake for 30-40 minutes or until tender.
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While roasting the squash, cook quinoa in rice cooker or according to package instructions (here's how to make fluffy quinoa).
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Next, dice onion and zucchini and chop mushrooms. Add olive oil to a large pan over medium to medium-high heat. Add onion and mushrooms to the pan, cook for 3-4 minutes or until onion is translucent. Add zucchini to the pan and turn the temperature down to medium-low. Season with cumin, garlic powder, paprika, and Italian seasoning. Add salt and pepper to taste. Stir all ingredients to combine and add the juice of half a lemon and white wine vinegar to vegetables to deglaze the pan. Stir in sun-dried tomatoes and pine nuts. Cook until vegetables are tender.
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Add cooked quinoa to vegetable mixture and combine. Fill the inside of each cooked squash half with a heaping portion of the quinoa-vegetable mixture.