Stuffed acorn squash
November, 20th, 2024
Dieitician Tip
This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.
Ingredients (Serves 4)
- 2 medium acorn squashes, cut in half with seeds removed
- 1 tablespoon olive oil
- 2 cups chopped Granny Smith or Honeycrisp apples
- 1/2 cup chopped shallots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 4 cloves garlic, chopped
- 1 cup cooked quinoa
- 1/4 cup chopped unsalted pecans
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.
