What's Your Dish? Quinoa Stuffed Acorn Squash

Andrew Glassberg shares her recipe for quinoa stuffed acorn squash.
  • 2 acorn squash, halved lengthwise, seeds and membranes removed
  • 1 tablespoon of olive olive
  • 1 onion, chopped
  • 1 stalk of celery, diced
  • 1 carrot
  • 1/2 cup of frozen peas
  • 1 cup quinoa
  • 1 1/2 cups cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon thyme
  • black pepper to taste
  1. Preheat oven to 375F.
  2. Place squash halves, cut side down, on a non-stick baking sheet.  You don't need to oil the squash. Bake for 30 minutes. The squash may not be fully fork-tender, but don't worry. It will eventually go back in the oven to cook all the way through.  
  3. Meanwhile, in a saucepan heat olive oil and cook onions over medium heat until they become transparent. Add celery and carrot and saute for several minutes.
  4. Rinse the quinoa in a fine strainer. Add the rinsed quinoa to the saucepan. Add one and a half cups of water. Add salt, cardamom, thyme, and black pepper.  Bring to a boil with the lid on. Turn the heat down to simmer for 10 to 12 minutes. Halfway through the simmering portion, add the frozen peas. 
  5. Spoon out cooked squash, leaving some squash in the shells.  Add the cooked squash to your quinoa mixture.  Mix it well and add it back to the shells.  Press into each shell, mounding the quinoa mixture as much as possible.  Cover it with aluminum foil and bake for 30 minutes, or until the squash flesh is thoroughly tender.  Remove foil during the last 10 minutes of baking.
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