Stuffed Acorn Squash
Few things mark the change of seasons into cooler weather more than winter squash. The range of colors, textures, and shapes they display make them the perfect table centerpiece. In addition to their aesthetics, they are the main ingredient of some wonderful, comforting, and easy dishes.
Acorn squash, in particular, acts as an ideal container for whatever tasty combination of ingredients can be fit into its center after the seeds have been scooped out. I’ll include one of my favorite ways to stuff acorn squash but use this framework to get creative and make substitutions or additions as desired.
- splash of olive oil
- 2 acorn squash, halved with seeds removed
- 1 cup of cooked quinoa
- ¼ cup dried cranberries
- ½ cup pumpkin seeds
- 1 cup chickpeas (garbanzo beans)
- ¼ cup chopped parsley
- 1 bunch of green onions, chopped
- 2 cloves of minced garlic
- ½ cup crumbled goat cheese
- juice from 1 lemon
- salt and pepper to taste
1. Preheat the oven to 375°. Lightly coat squash with olive oil and a small sprinkling of salt, place in the oven once it has reached the proper temperature. Squash is ready after 30-40 min or when it is easily pierced with a fork
2. In a large bowl, combine the remaining ingredients except for the goat cheese. Stir until everything is well combined, season with salt and pepper.
3. When the squash is ready, remove it from the oven and carefully flip it over. Fill each center with the quinoa mixture and top with goat cheese.
4. Put the squash back into the oven until the goat cheese has softened.
5. Serve immediately and enjoy!
Watch us demonstrate stuffing our squashes:
- Ashley Claire Turner