Quinoa and Herb Stuffed Acorn Squash
with yogurt / spinach and apple salad

Name: Quinoa and Herb Stuffed Acorn Squash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 oz Pecans, chopped; 1 Tbsp Parsley, chopped; 2 Acorn squash, small, halved; 4 oz Cheese, goat, crumbled (sub feta or grated cheddar); 2 Tbsp Oil, olive; 1/4 cup Yogurt, plain or Greek; 1 1/2 cups Quinoa, uncooked; 3 cups Stock, any type; 1 clove Shallots, diced; 1 Tbsp Vinegar, balsamic; 1 1/2 Tbsp Vinegar, apple cider; 2 tsp Maple syrup; 4 Tbsp Oil, cooking; 1 Apples, any variety, sliced; 5 oz Baby spinach

Active: 50 Total: 50

Original GF Paleo Vegetarian

Stuffed squash is a show-stopping vegetarian entree that can be easily adapted to use whatever you have on hand. We like the combination of flavors and textures in this filling of quinoa, goat cheese and pecans.
Smarts: Every squash is a bit different, so you may have extra filling. Pack any extra filling in a ramekin or other oven-safe dish and bake it alongside the squash. Serve the quinoa filling alongside the dish or save it for lunch later in the week.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Quinoa and Herb Stuffed Acorn Squash:

Pecans - 2 oz , chopped
Parsley - 1 Tbsp , chopped
Acorn squash, small - 2 , halved
Cheese, goat - 4 oz , crumbled (sub feta or grated cheddar)
Oil, olive - 2 Tbsp
Yogurt, plain or Greek - 1/4 cup

Quinoa (for 2 nights):

Quinoa, uncooked - 1 1/2 cups
Stock, any type - 3 cups

Spinach and Apple Salad:

Shallots - 1 clove , diced
Vinegar, balsamic - 1 Tbsp
Vinegar, apple cider - 1 1/2 Tbsp
Maple syrup - 2 tsp
Oil, cooking - 4 Tbsp
Apples, any variety - 1 , sliced
Baby spinach - 5 oz

Prep

Cook quinoa - (Makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Pecans - Chop pecans. (Can be done up to 5 days ahead)
Parsley - Chop parsley. (Can be done up to 5 days ahead)

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Make

Heat oven to 400F / 204C degrees.
Prepare squash for roasting by slicing 1/2" / 1.3cm off the stem and base (this will create an even surface so the squash halves won't roll around as they roast). Slice the squash in half midway between the stem and base. Scoop out and discard seeds. (If you are short on time, microwave the squash halves until very tender and skip ahead to Make Step #3.) Place squash, cut-side down in a large baking dish. Fill dish with a thin layer of water ~1/4" / .6cm deep. Cover tightly with foil and bake until the squash is very tender and can be pierced easily with a fork, 35 to 40 minutes.
While squash roasts, combine quinoa (reserve half for Thursday), pecans, goat cheese, olive oil and parsley. Season with some salt and pepper.
When squash is tender, flip squash halves over so they form bowls. Season with some salt and pepper. Spoon quinoa filling into the “bowls” (press it in tightly or mound it over top). Return squash to the oven and continue roasting, uncovered, until the filling is heated through, ~15 minutes more.
When squash is nearly finished, make vinaigrette. Dice shallots and whisk with balsamic vinegar, apple cider vinegar, maple syrup and cooking oil. Season to taste as needed with some salt and pepper. Slice apples.
Toss vinaigrette with sliced apples and baby spinach.
Serve squash with yogurt on top and salad on the side. Enjoy!

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