Quinoa Salad Stuffed Acorn Squash

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Love & Lemons

Cook Time

40 minutes

Rating

(15)

Ingredients

8 servings

4 acorn squash
Drizzle of balsamic vinegar
2 tablespoons extra-virgin olive oil, more for drizzling
1 shallot, minced (about 3 tablespoons)
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
2 cups cooked quinoa
4 cups chopped spinach
1 cup chopped parsley
1 apple, diced
¼ cups chopped toasted pecans
¼ cup cranberries and/or pomegranate seeds
Sea salt and freshly ground black pepper
optional: Maple Tahini Sauce from this recipe

American Vegetarian Dinner Gluten-Free ...

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Preparation

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Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes depending on the size of the squash. Halfway through, flip the squash so that it's facing cut side up.

Step 2

In a large bowl, combine all the salad ingredients - the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries - and mix well. Season to taste.

Step 3

Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired.

Chef’s notes

Tip:

whenever I make stuffed squash, I like to slightly over-season the filling so that it's still very flavorful when you eat it together with the squash.

Crumbled feta cheese would also be delicious here!

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Quinoa Salad Stuffed Acorn Squash

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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