Quinoa and Pomegranate Stuffed Acorn Squash
Roasted acorn squash halves filled with nutty quinoa, tart pomegranate seeds, and toasted pecans.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Tree nuts
Caramelized squash shells cradle a fluffy quinoa filling studded with juicy pomegranate arils, crunchy pecans, and crumbled feta. A drizzle of maple vinaigrette ties the sweet and savory elements together, making this a satisfying centerpiece for a vegetarian dinner or a festive autumn side.
Ingredients
- 2 acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds (arils)
- 1/2 cup pecans, toasted and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons maple vinaigrette
Method
-
Preheat the oven to 400°F. Place the acorn squash halves cut-side up on a baking sheet and brush the flesh with 1 tablespoon olive oil. Season with half the salt and pepper.
-
Roast the squash until the flesh is tender and easily pierced with a fork, 35 to 40 minutes.
-
While the squash roasts, combine the quinoa and vegetable broth in a 6-quart saucepan. Bring to a boil over high heat.
-
Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
-
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
-
In a large bowl, combine the fluffed quinoa, remaining 1 tablespoon olive oil, remaining salt and pepper, pomegranate seeds, pecans, feta, dried cranberries, and parsley. Toss gently to combine.
-
Divide the quinoa mixture evenly among the roasted squash halves, mounding it into the cavities.
-
Drizzle the maple vinaigrette over the stuffed squash halves just before serving.
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Quinoa and Pomegranate Stuffed Acorn Squash
Caramelized squash shells cradle a fluffy quinoa filling studded with juicy pomegranate arils, crunchy pecans, and crumbled feta. A drizzle of maple vinaigrette ties the sweet and savory elements together, making this a satisfying centerpiece for a vegetarian dinner or a festive autumn side.
1 hr 10 min 4 servings 410 cal
Ingredients
- 2 acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds (arils)
- 1/2 cup pecans, toasted and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons maple vinaigrette
Method
- 1
Preheat the oven to 400°F. Place the acorn squash halves cut-side up on a baking sheet and brush the flesh with 1 tablespoon olive oil. Season with half the salt and pepper.
- 2
Roast the squash until the flesh is tender and easily pierced with a fork, 35 to 40 minutes.
- 3
While the squash roasts, combine the quinoa and vegetable broth in a 6-quart saucepan. Bring to a boil over high heat.
- 4
Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- 5
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 6
In a large bowl, combine the fluffed quinoa, remaining 1 tablespoon olive oil, remaining salt and pepper, pomegranate seeds, pecans, feta, dried cranberries, and parsley. Toss gently to combine.
- 7
Divide the quinoa mixture evenly among the roasted squash halves, mounding it into the cavities.
- 8
Drizzle the maple vinaigrette over the stuffed squash halves just before serving.
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