Quinoa Stuffed Acorn Squash
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4.5 out of 5 stars
(62)
Ingredients
4 servings
- 2 acorn squashes (halved, and seeds scooped out with a spoon)
- 2 tablespoons olive oil
- 1 teaspoon sea salt (divided)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup quinoa (uncooked and rinsed)
- 1 cup water
- 1 15-ounce can chickpeas (rinsed and drained)
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup dried apricots (chopped)
- 1/2 red onion (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 2 garlic cloves (minced)
- 1 tablespoon honey
- 1/4 cup panko bread crumbs (gluten-free, if necessary )
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Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Brush the 4 acorn squash halves with the olive oil and sprinkle with 1/2 teaspoon of salt and the pepper. Place cut-side down on a baking sheet.
Step 3
Roast for 20 minutes or until fork-tender.
Step 4
Meanwhile, in a small saucepan over high heat, combine the quinoa, water, and remaining 1/2 teaspoon of salt. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes or until the water has been absorbed.
Step 5
In a large mixing bowl, combine the chickpeas, mozzarella, apricots, onion, parsley, lemon juice, oregano, smoked paprika, remaining 1/2 teaspoon salt, garlic, and honey. Stir well. Fold in the cooked quinoa.
Step 6
Flip the acorn squash halves cut-side up using tongs. Generously fill each half with the quinoa mixture, packing it down and shaping it with a spoon. Sprinkle each squash half with panko bread crumbs. Return to the oven for 10 minutes or until the cheese has melted and the bread crumbs are beginning to brown.
Step 7
Serve and enjoy!
Step 8
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