Quinoa-Stuffed Acorn Squash

Staff Writer
Quinoa-Stuffed Acorn Squash
Thinkstock/iStockphoto

Nothing screams fall more than acorn squashes, and when they're stuffed with other seasonal ingredients like mushrooms, chickpeas, cranberries, and pumpkin seeds, they become a delicious cold-weather dish. This recipe uses quinoa as a base for the stuffing and adds unique ingredients like cilantro to create flavor unlike any other. 

2
Servings
779
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 1 large acorn squash, halved and seeded
  • 1 Tablespoon olive oil
  • 1/2 yellow onion, diced small
  • 1 clove garlic, minced
  • 1/2 Cup chopped shiitake mushrooms
  • 1/2 Cup chickpeas
  • 1/3 Cup dried cranberries
  • 1/3 Cup pumpkin seeds
  • 1/4 Cup chopped cilantro
  • Pinch of cayenne
  • Dash of sherry vinegar
  • 2 Cups cooked quinoa
  • Chopped sage, for garnish

Directions

Preheat the oven to 400 degrees.

Place the squash on a baking sheet lined with parchment paper and roast until golden brown and fork tender, about 45 minutes.

While the squash is roasting, place a large sauté pan with the olive oil over medium-medium high heat. When the pan is hot, add the onions and cook until translucent. Add the mushrooms and garlic and continue to sauté until the mushrooms release their liquid and it evaporates, about 5 minutes, while constantly stirring the contents of the pan. Add the chickpeas, cranberries, pumpkin seeds, cilantro, cayenne, and sherry and stir well to combine. Add the quinoa and stir well and season with salt and pepper. Remove from heat and stuff into the acorn squash. Garnish with the sage and serve.

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.

Nutritional Facts

Total Fat
25g
38%
Sugar
22g
N/A
Saturated Fat
4g
18%
Protein
28g
56%
Carbs
122g
41%
Vitamin A
62µg
7%
Vitamin B6
1mg
53%
Vitamin C
35mg
58%
Vitamin E
3mg
17%
Vitamin K
17µg
22%
Calcium
171mg
17%
Fiber
19g
75%
Folate (food)
423µg
N/A
Folate equivalent (total)
423µg
100%
Iron
9mg
50%
Magnesium
379mg
95%
Monounsaturated
10g
N/A
Niacin (B3)
5mg
27%
Phosphorus
800mg
100%
Polyunsaturated
9g
N/A
Potassium
1899mg
54%
Riboflavin (B2)
0.4mg
24.8%
Sodium
39mg
2%
Thiamin (B1)
0.9mg
59.5%
Zinc
6mg
38%

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