Quinoa Salad Stuffed Acorn Squash
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 4
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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!
