Quinoa and Pomegranate Stuffed Acorn Squash with Balsamic Reduction

Experience a delicious blend of flavors and textures with Quinoa and Pomegranate Stuffed Acorn Squash. This dish features roasted acorn squash halves filled with a savory quinoa mixture enriched with sweet pomegranate arils and finished with a tangy balsamic reduction. With its visually attractive presentation and nutritious ingredients, this recipe offers a delightful taste and wholesome nourishment.

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup quinoa, uncooked
• 1/2 cup pomegranate arils
• 1/4 cup balsamic vinegar, reduced
• 2 Tbsp fresh parsley, chopped
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side up, and roast for 30-40 minutes until tender.
3. While the squash is roasting, rinse and drain the quinoa. Add the quinoa to a pot with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
4. In a large bowl, combine the cooked quinoa, pomegranate arils, walnuts, parsley, and season with salt and pepper to taste.
5. Spoon the quinoa mixture evenly into the roasted acorn squash halves.
6. Drizzle each stuffed squash with balsamic reduction and, if desired, sprinkle with feta cheese.
7. Return to the oven and bake for an additional 10 minutes to meld flavors.
8. Remove from the oven and let cool slightly before serving.

Keywords: Healthy, Vegetarian, Seasonal, MainCourse, American

Spice Rack: Salt, Pepper

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