Quinoa Pilaf Stuffed Squash
Updated Feb 15, 2021, Published Mar 30, 2015
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Quinoa Pilaf Stuffed Squash
Ingredients
- 2 small acorn squash, halved and seeded
- 2 ¼ cups vegetable broth
- 1 cup dry quinoa, rinsed
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon extra-virgin olive oil
- 1 medium carrot, diced
- 1 celery stalk, diced
- ¼ cup fresh parsley, chopped
- 1 cup fresh orange juice
- 1/3 cup lightly toasted pecans
- ¼ cup dried cranberries
- ¼ cup coconut sugar
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon mild curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt, or to taste
Instructions
- Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper and place the squash cut-side down on them. Bake for 25-35 minutes, until the squash is just tender.
- While the squash bakes, prepare the quinoa: Bring the broth to a boil in a medium saucepan and add the quinoa. Cover, lower heat to simmer, and cook undisturbed for about 20 minutes, until the liquid has been absorbed. Remove from heat.
- Meanwhile, in a large skillet, sauté the onion and garlic with the oil over medium heat until the onion is translucent. Add the carrot, celery, and parsley and continue to cook for another 7-10 minutes, until the celery begins to soften. Add the remaining ingredients including the cooked quinoa and stir to combine well. Cover, lower heat, and cook another 5 minutes, until heated through.
- Once the squash is ready, remove from the oven and turn cut-side up. Fill each half with ¼ of the quinoa mixture, then return to the oven for another 10-15 minutes until heated through. For a side dish, slice each half again lengthwise to form 2 smaller pieces.
Nutrition
Calories: 448kcalCarbohydrates: 80gProtein: 9gFat: 12gSaturated Fat: 1gSodium: 718mgPotassium: 1254mgFiber: 9gSugar: 20gVitamin A: 4060IUVitamin C: 64.4mgCalcium: 135mgIron: 4.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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