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Quinoa-Stuffed Acorn Squash

Serves 4

2 medium acorn squash, halved and seeded
2 tsp margarine
2/3 C quinoa, well rinsed
1 T canola oil
1/4 C minced onion
1/4 C minced carrot
1/4 C minced celery
1/4 C minced fresh ginger
2 tsp minced garlic

Place squash, cut side up, in a shallow baking pan. Dot with margarine. Cover and bake at 400° until squash is tender, about 45 minutes.

Place quinoa in a saucepan, add water to cover, and bring to a boil. Reduce heat and simmer, covered, until quinoa has popped open and is tender. Drain.

Sauté vegetables in oil until soft. Add ginger and garlic; continue sautéing until very soft and fragrant. Stir in quinoa. Spoon quinoa filling into squash halves.

Bake at 375° until hot, about 20 minutes.

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