curried quinoa stuffed acorn squash
curried quinoa stuffed acorn squash
a delicious side dish or the perfect light fall supper
Squash is one of my favorite fall dishes. Savory or sweet I could have squash with just about every meal. Butternut is delicious in soup, spaghetti squash cooked with brown butter and sage is out of this world, and now stuffed with quinoa is one of my favorite ways to enjoy acorn squash.
Not only is this delicious as a side dish, they’d look pretty nice on the Thanksgiving table don’t you think
these stuffed acorn squash would make a perfect meatless main dish.
Because I have a major crush on cheese, I topped the squash with just a bit of crumbled goat cheese; feta would be delicious as well, but you could make this a vegan dish by simply leaving it off.
I cook my quinoa with vegetable stock for more flavor, but you could substitute chicken stock or even water. The key to light and fluffy quinoa is to reduce the amount of liquid called for. Most recipes call for 2 cups of liquid for every cup of quinoa. I use 1 1/2 cups of stock for 1 cup of quinoa, and it cooks perfectly every time.
Prepare the quinoa while the squash roasts, and then simply stuff and enjoy; for me the hardest part of this dish is cutting the squash in half!
Ingredients
- 2 acorn squash, medium size, cut in half, seeds and pulp removed
- 3 Tbsp olive oil divided
- 1 small onion, diced
- 1/4 cup chopped apple
- 1 cup of quinoa, I used rainbow
- 1 Tbsp curry powder
- 1 1/2 cup vegetable stock, water or chicken stock could also be used
- salt and pepper to taste
- 1/4 cup crumbled goat cheese or feta
Instructions
- pre-heat the oven to 425
- rub the inside of the squash with 1 Tbsp olive oil, season with salt and pepper
- roast cut side up for 1 hour
- while the squash is roasting, heat the remaining olive oil in a saucepan over medium heat
- add the onion and apple, and cook until they begin to soften, about 2 minutes
- stir in quinoa, and cook until toasted, about 5 minutes
- stir in the curry and the stock
- cover,bring to a boil, and reduce the heat
- simmer until the liquid has been absorbed,about 15 minutes
- remove from the heat and let site for 5 minutes
- fluff with a fork, and divide the quinoa among the 4 squash halves
- top with the cheese, if desired
- serve immediately
Enjoy!
a few other fall faves
Gosh Heather, these are beautiful!!! I’ve only had acorn squash once, and it wasn’t prepared very well so I never bothered trying it myself. But these look to irresistible NOT to try!
thanks Tanya, I love all squash, but I think acorn is top of the list
i love everything about this recipe. It would be the perfect dinner
thanks you Christie! This really is one of the best things I have done in a long time
Wow! What a fun way to enjoy acorn squash!
thanks ? they were pretty tasty
we love acorn squash I should make this for dinner soon, it looks delicious Heather!
thanks you Emily, we love it too ?
Haha – I too have a major crush on cheese. AND on this stuffed squash. Pinned!
thank YOU so much!!
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This was incredible!!!! Thank you so much! The feta is perfect!
SO glad you liked it! this is one of my faves