Description
This vibrant Quinoa Salad Stuffed Acorn Squash is a wholesome and colorful main dish perfect for autumn meals. Roasted acorn squash halves are filled with a fresh mixture of quinoa, spinach, apples, pecans, cranberries, and a zesty lemon-Dijon dressing, offering a delightful balance of sweet and savory flavors with a satisfying texture.
Ingredients
Acorn Squash
- 4 acorn squash
- Drizzle of balsamic vinegar
- Extra-virgin olive oil, for drizzling and 2 tablespoons for dressing
- Sea salt and freshly ground black pepper, to taste
Quinoa Salad
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 2 cups cooked quinoa
- 4 cups chopped spinach
- 1 cup chopped parsley
- 1 apple, diced
- ¼ cup chopped toasted pecans
- ¼ cup cranberries and/or pomegranate seeds
Optional
- Maple Tahini Sauce (optional, as per referenced recipe)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice each acorn squash in half lengthwise. Drizzle each half with olive oil and balsamic vinegar, then sprinkle generously with sea salt and freshly ground black pepper.
- Roast Squash: Place the squash halves cut side down on the lined baking sheet. Roast in the oven until the squash is tender when pierced with a fork, about 40 minutes depending on size. Halfway through roasting, flip the squash halves so they are cut side up to ensure even cooking.
- Prepare Quinoa Salad: In a large mixing bowl, whisk together 2 tablespoons of olive oil, minced shallot, minced garlic, Dijon mustard, and fresh lemon juice until well combined. Add the cooked quinoa, chopped spinach, parsley, diced apple, toasted pecans, and cranberries or pomegranate seeds. Mix everything thoroughly and season to taste with sea salt and pepper.
- Assemble the Dish: Once the acorn squash is roasted and tender, remove it from the oven. Fill each squash half generously with the prepared quinoa salad mixture.
- Serve: Drizzle the stuffed squash with additional olive oil or serve alongside Maple Tahini Sauce if desired for extra flavor.
Notes
- Roasting time for acorn squash may vary based on size; test tenderness with a fork.
- Cook quinoa ahead of time and cool before mixing with other ingredients.
- You can substitute cranberries with pomegranate seeds or raisins based on preference and availability.
- Maple Tahini Sauce adds a sweet and nutty contrast - recommended but optional.
- This dish can be served warm or at room temperature, making it versatile for entertaining.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American