Healthy Recipe of the Week
Let’s continue to celebrate Fall with another squash recipe!
Quinoa-Stuffed Acorn Squash
* Special thank you to wellness expert and senior Peloton instructor, Emma Lovewell for sharing this yummy Fall recipe!
As I create the post, I am preparing this same recipe for my Mom and I. Like Emma, Fall is my favorite season and I also have a Fall birthday!
- 2 medium Acorn Squash
- Extra Virgin Olive Oil, amount as desired
- 2 cups Quinoa (*cooked according to package instructions)
- 1/2 cup Cranberries
- 1/4 cup Pine Nuts (*toasted)
- 2 Garlic Cloves (minced)
- 2 Shallots (minced)
- Zest and Juice of 1 Lemon
- 1/2 cup Parmesan Cheese (grated)
- Salt and Black Pepper, to taste
Preheat oven to 400°F.
Prep the Squash: Using a sharp knife, cut the squash in half. The best way to do cut the squash is to find a ridge in the squash and then make your incision. Scoop out the seeds and fibrous strings. Brush both sides with olive oil. Arrange cut-side down and roast for 30 – 40 minutes until fork-tender
Prep the Quinoa: Cook quinoa according to package instructions. *Emma added the quinoa to a pot of boiling water and simmered for 10 – 12 minutes until the grains “burst”. Remove from the heat, add the cranberries, cover with lid, and steam for a few minutes.
Prep the rest of the filling: Toast pine nuts over low heat, about 3-4 minutes. *Or, purchase toasted pine nuts. Remove from heat and add the minced garlic and shallots. Add lemon zest, lemon juice, two (2) tablespoons of olive oil, Parmesan cheese, salt and black pepper, to taste. Set aside.
*Optional: Add roasted tofu, seared ground turkey, or grilled chorizo to the mix!
Combine the quinoa and filling in a small bowl and spoon into squash “boats”. Return stuffed squash to oven for 10 – 15 minutes, or until everything gets warm
Lovewell, E. (2022, October 18). Quinoa-stuffed acorn squash. Live Learn Lovewell. https://www.livelearnlovewell.com/blog/stuffed-acorn-squash