Quinoa-stuffed Acorn Squash
Serves: 4
Stuffed squash are beautiful, a tribute to fall flavors. They’re a protein-rich entrée for the vegetarians at your table, or a hearty side for omnivores.
Ingredients
PreparationIngredients
- 1 medium to large acorn squash, quartered Add to list
- 2 teaspoons salt, divided Add to list
- 2 tablespoons olive oil, divided Add to list
- 2 cups vegetable broth Add to list
- 1 cup quinoa Add to list
- 1/2 tablespoon sherry vinegar Add to list
- 1 teaspoon ground pepper Add to list
- 5 dried Calimyrna figs, chopped Add to list
- 2 1/2 ounces crumbled goat cheese Add to list
- 1/2 cup toasted walnuts, chopped Add to list
- 1/4 cup minced red onion Add to list
- 1 packed cup arugula, roughly chopped Add to list
Preparation
Preheat oven to 400° F. In a large pan, place squash pieces face up. Rub each piece all over with salt and oil. Bake 45 minutes to 1 hour, or until fork tender.
Meanwhile, bring broth to a boil. Add quinoa and turn heat to low. Cook 15 minutes or until all liquid is absorbed. Cool 10 minutes.
In a small bowl, combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt and pepper. In a large bowl, add figs, goat cheese, walnuts, onion, arugula and cooked quinoa. Toss with vinegar mixture.
Fill each squash cavity with quinoa stuffing and serve.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, November 2010
Comments
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Excellent Eats!
I have made this recipe several times and we love it! In fact,I will probably print this recipe in case it ever disappears off the website.
I enjoy using butternut squash only because I like the flavor. I will substitute the goat cheese with flavored feta cheese like Athenos Lemon, Garlic and Oregano or Athenos Lemon and Garlic. It just brings a little more flavor. I don't care for arugula so I substitute with spinach. Oh, one last thing, I leave out the figs.
March 02, 2012 at 11:15 AM — Tamara
Great flavor and texture
This dish is sweet and savory, soft and crunchy. It comes together very quickly, and is fine reheated. The quinoa is a great stuffing -- it doesn't get mushy.
November 02, 2010 at 11:23 AM — Anonymous (not verified)