Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.
Quinoa-stuffed Winter Squash
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Ingredients
- 4 small table queen or other acorn squash
- 2 tablespoons extra-virgin olive oil, plus extra for brushing
- 2 cups vegetable broth
- 3/4 tablespoons sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 teaspoons allspice, divided
- 1 red onion, cut in 1/4-inch dice
- 4 cloves garlic, minced
- 1/3 cup dried cranberries
- 2 cups cooked quinoa
- 1/2 cup toasted pine nuts or slivered almonds
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375˚.
- Cut squash in half lengthwise and scoop out seeds. Place halves, cut side down, in a lightly greased, large baking dish. Bake for 35–45 minutes, until just tender. Turn cut side up, brush with olive oil, and divide vegetable broth among the eight cavities. Season tops with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon allspice. Return squash to oven and bake until nicely browned on edges, another 5–10 minutes. Remove from oven and drain any residual broth into a small bowl. Set baking dish and bowl with broth aside.
- Place 2 tablespoons olive oil in a large pot over high heat and add onions. Stir until they begin to soften, and then reduce heat to medium. Add garlic, cranberries, and remaining salt, pepper, and allspice. If mixture becomes too dry, add spoonfuls of reserved broth. Cook, stirring often, for another 5–10 minutes, until onions are tender. Add cooked quinoa and mix well. Remove from heat and stir in nuts, mint, parsley, and salt to taste.
- Divide mixture among squash. Sprinkle with reserved broth if filling looks dry. Return to oven and warm through. Serve.
Recipe Notes
Nutrition Facts
Quinoa-stuffed Winter Squash
Amount Per Serving
Calories 299
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 266mg
11%
Total Carbohydrates 43g
14%
Dietary Fiber 6g
24%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 299 cal, 10g fat (5g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 43g carb, 6g fiber, 266mg sodium
