Warm and cozy stuffed squash. I love these sweet and savory ingredients together for #comfortfood made healthy.
A great way to use up #leftover quinoa, plus this can also be used as a side dish to enjoy with pork or chicken.
3 acorn squash
1/4 cup maple syrup
1/2 cup olive oil
1 cup quinoa, rinsed and cooked
1 med onion, diced
1 granny smith apple, peeled, cored and diced
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground sage
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
Juice of one lemon
Salt & pepper
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Cut a little bit off the ends of each squash so they sit stable. Cut the squash in half cross wise and scrape out the seeds.
In a small bowl mix together the maple syrup and a 1/4 cup of olive oil. Brush the squash with the maple syrup mixture inside and out, you’ll have a little left over, season with salt and pepper.
Place the squash flesh side down on prepared sheet pan and bake until tender, about 45-50 minutes.
While the squash is cooking prepare the stuffing. Heat a medium skillet over medium heat. Add remaining olive oil and diced onions. add a little salt, and stir to combine.
Add in the apples and spices and mix well.
Cook until onions are translucent, but not browned and apples are starting to break down.
Stir in the cooked quinoa, cranberries and pecans along with the remaining maple syrup and olive oil.
Add in the lemon juice and parsley and remove from heat.
Stuff each squash with quinoa mixture and serve.
To reheat, preheat oven to 350. Put squash in an oven safe dish with a lid, or foil, and enough water to just cover the bottom of the dish. Place in the oven for 25-30 minutes or until warmed through.