- 1 large acorn squash, halved and seeded
- 1 1/2 cups water
- 1 cup quinoa
- 1/4 cup chopped prunes
- 1/4 cup chopped raisins
- 1/4 cup chopped dried apricots
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil, or to taste
- salt to taste
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
- Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
- Drizzle olive oil over quinoa mixture and add salt; mix well.
- Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.
08/01/2019
recipepes.com
quinoa-stuffed acorn squash, recipe
PT15M
PT1H
5
455 calories
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