Stuffed Acorn Squash
by Dec 31st, 2009 // Dinner, Healthy, Recipes, Veggie Friendly
Stuffed Acorn Squash
Our fattening food tour of New York City inspired tonight’s guilt free meal. This Stuffed Acorn Squash is quite flavorful and surprisingly filling. At first I planned to stuff it with cous cous, but I decided to give quinoa a try instead. Turned out to be a winner.
Prep Time: 25 mins Cooking Time: 45 mins
3 acorn squashed
2 cups quinoa
4 cups vegetable broth
3 carrots (peeled + diced)
2 zucchini diced
1 can chick peas (drained + rinsed)
1 small onion diced
2 cloves garlic pressed
3 tablespoons olive oil
1 tablespoon paprika
salt + pepper
Preheat over to 400 degrees. Cut acorn squash in 1/2 and scoop out seeds. Place face down in 1/4 inch of water and bake for 30 to 35 minutes or until soft when poked with fork.
Place quinoa in a pot and pour vegetable broth over it. Bring broth to a boil, cover and turn the heat down to a low simmer. Cook for 12 to 15 minutes or until quinoa appears light and fluffy. Remove from heat.
Meanwhile, in a large pan saute onion in olive oil until translucent. Add garlic and saute for 1 more minute. Stir in carrots and zucchini and continue to saute until vegetables begin to soften. Spoon cooked quinoa into saute pan and add chick peas. Add paprika and continue to saute for several minutes. Season with salt and fresh cracked pepper to taste.
Turn cooked squash face up and scoop quinoa stuffing into each dividing the entire amount it evenly among the squash bowls. Serves 6.
This was the perfect winter vegetarian meal for a night of detox. My kid, who was not detoxing, enjoyed it along with some chicken nuggets. (Yes, they were from a box!)
I just picked up an acorn squash yesterday! Once I find quinoa, (looked everywhere in my grocery store yesterday… but didn't think to look near rice) I will have to try this out! It looks really good
I made this last night and everyone LOVED it. My daughter was sneaking bites of the squash while I was filling it – so cute to see bite holes in the bowls. The man of the house declared that this needs to be a weekly staple!
[...] menu we have both healthy and decadent, one of my favorite combinations. Our menu starts with Stuffed Acorn Squash and Tuscan White Beans on the side followed by GOOEY MARSHMALLOW BROWNIES for dessert. [...]
[...] a pot, cover with water and bring to a boil. Meanwhile, wash the sage leaves and zucchini for the Stuffed Acorn Squash recipe. Also, take some time now to prep all of the chopped veggies for the stuffed acorn [...]
[...] couple of years and it’s my go to dish when I have overdone it on the sweets. Head on over to CookingWithMyKid for the full recipe. [...]