Stuffed Acorn Squash

I am really trying to get my daughter at least one vegetarian meal a week. This is a stretch for me. We have quite a few squashes right now so you will be seeing a few squash recipes over the next few weeks. I made Butternut Squash Chili (click for link to recipe) last week and then acorn squash this week. I also have a spaghetti squash and another butternut squash. This is going to be interesting.

Verdict: This was a divided meal. My daughter and wife really liked it. I tolerated it and ate about 1/4 of one (they were huge!). My son ate two bites and couldn’t do it. I ended up making him a frozen pizza. He was honest and said this is only the second or third meal that I have made over the last 6-7 years that he just couldn’t bring himself to eat. It was a texture and flavor issue for him. I don’t think he cared for the thyme and sage mixture.

I served this with a green side salad to complete the meal.

Stuffed Acorn Squash

Servings: 4 squash halves
Time: 45 minutes
Difficulty: easy
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Ingredients:

2 medium acorn squash
3 tablespoons olive oil
1 cup quinoa
2 cups vegetable stock
1/2 sweet onion, diced
1 red pepper, diced
2 cloves garlic, minced finely
3/4 cup walnuts, chopped
3/4 cup dried cranberries
2 tablespoons ground sage
1 tablespoon dried thyme
Pinch of red pepper flakes
Salt and pepper, to taste
Feta cheese, if desired

Directions:

Preheat oven to 450 degrees. Prepare a baking sheet by covering with parchment paper.
Remove the stem from the squash. Stand the squash upright and halve the squash. Scoop out the pulp and the seeds and discard.
Brush each squash half with 1 Tbs olive oil, and then sprinkle with salt and black pepper. Place the squash cut sides down on the baking sheet.
Cook the squash until tender and the edges are golden brown, about 25-35 minutes.
While the squash is cooking in a medium saucepan add quinoa and vegetable stock. Boil, then cover and reduce heat to low, cooking for 15-20 minutes.
In large skillet over medium heat add 2 tablespoons olive oil, onion, red pepper, and garlic. Stir together for 5-8 minutes until softened.
Add sage, thyme, red pepper flakes, salt, and pepper. Stir together and remove from heat.
Add in quinoa, walnuts, and cranberries to skillet and stir together. Taste and adjust spices to your liking.
Remove cooked squash from oven. Turn cut side up and fill the roasted squash halves with the quinoa mixture and bake again for another 10 minutes until a bit crispy on top.
Remove from oven and serve hot sprinkled with cheese if desired.

15 Comments Add yours

homecookexplorer says:

November 9, 2020 at 11:37 am

Squashes are such excellent vehicles for bright forward flavors like feta, cranberries, fruit. It encourages flavor contrasts – so many possibilities. My favs on this kind of dish include toasted sunflower seeds & pomegranate.

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koolaidmoms says:

November 9, 2020 at 7:02 pm

That sounds amazing! I will have to give it a try. Thank you!

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Let's Cook says:

November 9, 2020 at 12:27 pm

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Dorothy's New Vintage Kitchen says:

November 9, 2020 at 2:32 pm

Such a beautiful dish, and definitely holiday worthy!

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koolaidmoms says:

November 9, 2020 at 7:01 pm

Thank you!

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Shepherd Cathy says:

November 9, 2020 at 2:57 pm

Have a mental recipe mom used. Slice in half, clean out the center, place on baking sheet, cook, place on plate, butter, salt, and pick up the fork to spend the next half hour.

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