This stuffed squash isn’t trying to trick you into thinking it’s stuffed with meat. And it doesn’t have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 servings |
Ingredients
- 2 medium acorn squash (2 to 2 1/4 pounds each)
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- Kosher salt and freshly ground black pepper
- 1 small onion, chopped
- 1 cup red quinoa, rinsed well
- 1 teaspoon mild curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 cup dried cranberries
- 1 cup loosely packed fresh parsley leaves, chopped
- 1/4 cup roasted, salted and shelled pistachios, coarsely chopped
Instructions
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Nutrition Facts
| Calories | 450 |
| Total Fat | 17 grams |
| Saturated Fat | 2.5 grams |
| Sodium | 770 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 9 grams |
| Protein | 10 grams |
| Sugar | 19 grams |
| Calories | 450 |
| Total Fat | 17 grams |
| Saturated Fat | 2.5 grams |
| Sodium | 770 milligrams |
| Carbohydrates | 70 grams |
| Dietary Fiber | 9 grams |
| Protein | 10 grams |
| Sugar | 19 grams |
Reviews
This was so good. I’ve also just made the quinoa as a side.
I’m actually surprised at the almost 100% 5 star reviews for this recipe. First I felt is was a complicated time consuming one to make. I followed it exactly with no changes. Neither one of us enjoyed it. I could only eat one bite, and threw the rest away. The texture I guess was off. Didn’t have all that much taste in it. Anyway, I know all taste are not the same, so maybe it was just us.
These were very good! The flavors worked well together. I might have added a bit more curry spice, but overall an excellent dinner.
OMG! This is sooo good. A hearty, meatless meal that even carnivores can love. It’s part of my Fasting collection, since it conforms to Eastern Christian fasting traditions. Today was the second time I’ve made it, and it was even better than I remembered.
I’d forgotten about the pistachios. I happened to have some (salt and cracked pepper), but I would imagine walnuts could work, a hearty nut that can stand with the flavors of the squash and the added spices.
I’m a singleton, and I halve the recipe, since a
half squash is plenty for me.
I used tricolor quinoa, since that’s what I had.
My two halves fit nicely in my cast iron skillet, and I heartily recommend it. When I turned the squash over to stuff it after baking, it had a lovely color.
I was out of cider vinegar, so I used a balsamic vinegar that I found too vinegar-y to use on a salad, but it was excellent here.
My quinoa was done in just under 20 minutes.
Finally, I used flat Italian parsley, again, because that’s what I had. I liked the way it chops, and, again, it was just fine.
The stuffing overfills the cavity in the squash, and it makes for a lovely presentation. A half squash is a light lunch. A sandwich or a hearty soup-in-a-mug makes for a more filling meal for almost anyone.
Again, this is soooo good!
I’d forgotten about the pistachios. I happened to have some (salt and cracked pepper), but I would imagine walnuts could work, a hearty nut that can stand with the flavors of the squash and the added spices.
I’m a singleton, and I halve the recipe, since a
half squash is plenty for me.
I used tricolor quinoa, since that’s what I had.
My two halves fit nicely in my cast iron skillet, and I heartily recommend it. When I turned the squash over to stuff it after baking, it had a lovely color.
I was out of cider vinegar, so I used a balsamic vinegar that I found too vinegar-y to use on a salad, but it was excellent here.
My quinoa was done in just under 20 minutes.
Finally, I used flat Italian parsley, again, because that’s what I had. I liked the way it chops, and, again, it was just fine.
The stuffing overfills the cavity in the squash, and it makes for a lovely presentation. A half squash is a light lunch. A sandwich or a hearty soup-in-a-mug makes for a more filling meal for almost anyone.
Again, this is soooo good!
This was easy and delicious. My family really liked it. Also, the stuffing can stand on its own. I did substitute dried cherries, as I did not have cranberries. Delicious.
I made this as a side dish to accompany grilled salmon. I did not bake it in the acorn squash but just prepared on the stove top. I I finished it with approx 1t each olive oil, maple syrup and cider vinegar to replicate the leftover brushing sauce.
It had a great taste! A little sweet from the craisins, crunchy from the pistachios, and definitely spicy from the cayenne (red) pepper. It’s nice with a squeeze of lemon on it as we discovered while eating dinner,
It was also good warmed up in a grainy salad with leftover grilled tilapia and shredded cabbage .
We will definitely make this again!
This recipe is amazing!
This turned out great! Will definitely make it again!
This is so delicious! I made this last year just for an “everyday” meal, and I LOVE it! I made it once or twice, and I’m going to be making it again within the next couple of days. 🙂
I do have a question though…
Can you freeze this? Ways I have thought of how to do so:
1.) Squash raw halved, de-seeded, & stuffed with everything else having been prepared & mixed together.
2.) Do the same as idea #1, except freeze the squash & stuffing mixture separately (or just freeze the squash raw, halved, & de-seeded, roasting it & making the stuffing when ready to enjoy.
3.) Remove the skin & seeds, cut squash into medium-sized chunks, & roast it. Cook/prepare stuffing, combining all of the ingredients together, then gently mixing in the squash pieces.
4.) Doing the same as #3, except prepare it as a quinoa bowl, either with everything cooked, or with just all the of stuffing ingredients prepared & cooked & freeze the squash pieces raw separately then roast either the day/night before on the same day you want to eat it.
I would highly recommend glass food storage bowls (I have a set of Anchor Hocking and a couple of Pyrex. I love them. They work very well and last a long time if you take care of them (not allowing food to rot/mold on the lid, not using anything abrasive or sharp/cutting food on the lids, & not washing the lids with anything very abrasive or heavily scented.
Thank you for the recipe!
If you would let me if there’s any way this could be frozen (or if it can’t be at all), I would greatly appreciate it. I only have myself to cook for, and I don’t want to waste food. I’m trying to do as much meal prep recipes as possible, to reduce my food ways to save money, and because, you know, ~life~.
I hope you are well and that you have an amazing holiday(s). 🙂
Absolutely delicious! We had a dinner party which included two vegan guests. We made enough of this dish that, in addition to those choosing this as their entree, others could have it as a side dish. It was a major hit!