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Stuffed Acorn Squash with Spanish Quinoa
Stuffed Acorn Squash paired with Spanish style quinoa and protein rich black beans, this is the epitome of fall flavor and is naturally gluten free!
Servings Prep Time
2large servings, or 4 smaller servings 15minutes
Cook Time
45minutes
Servings Prep Time
2large servings, or 4 smaller servings 15minutes
Cook Time
45minutes
Instructions
  1. Preheat the oven to 375 degrees.
  2. Slice one medium acorn squash in half and scoop out the seeds. Place the two halves of cleaned acorn squash upside down in a large baking dish and add about 1/2 inch of hot water to create a water bath. This helps the squash to cook evenly.
  3. Cover the dish with aluminum foil and roast the squash in the oven for 35-45 minutes or until insides are soft to the prick of a fork. Remove from the oven and let rest.
  4. While the acorn squash roasts, prepare the Spanish Quinoa stuffing. Be sure to rinse the quinoa thoroughly before cooking it. Using a fine mesh kitchen bag to rinse it makes this very easy. Add the rinsed quinoa, water, diced tomatoes and juice from the can, all spices and salt/pepper to a saucepan (or cook it in a rice cooker).
  5. Bring contents of the pan to a boil, then cover and simmer for 15-20 minutes or until quinoa is fluffy and all liquid has been absorbed. Add the black beans and red onion and mix well.
  6. Add the Spanish quinoa by the spoonful into the cooked acorn squash “bowl” for a yummy presentation. Top with finely chopped spinach and crumbled goat cheese (optional) to taste. Enjoy warm!