Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash
Staff Writer
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
686
Calories Per Serving
Deliver Ingredients

Notes

To read more of Matt's recipes and to learn how you can better stock your pantry, download his app Matt's Patnry

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.

Nutritional Facts

Total Fat
21g
30%
Sugar
30g
33%
Saturated Fat
9g
38%
Cholesterol
12mg
4%
Carbohydrate, by difference
107g
82%
Protein
24g
52%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
81mg
8%
Choline, total
89mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
18g
72%
Folate, total
123µg
31%
Iron, Fe
6mg
33%
Magnesium, Mg
241mg
75%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
2mg
40%
Phosphorus, P
439mg
63%
Selenium, Se
25µg
45%
Sodium, Na
579mg
39%
Water
242g
9%
Zinc, Zn
8mg
100%

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.