Dinner Quinoa-stuffed acorn squash Contains tree nut ((35 g) walnuts) Full of fiberLess salt than the classic324 mg sodium a serving Makes4 servingsTotal1 h 15 minDietVegan Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 152 medium acorn squash (about 1½ lb each), halved lengthwise and seeded2 tbsp olive oil, divided1 tbsp maple syrup¾ cup quinoa, rinsed1½ cups water1 small onion, finely diced½ tsp garlic powder1 small apple, cored and diced4 oz (about 4 packed cups) baby spinach⅓ cup walnuts, chopped1 tsp dried sage½ tsp ground cinnamon1 tbsp apple cider vinegar½ tsp salt¼ tsp black pepper MethodHeat the oven to 425 °F. Line a baking sheet with parchment. Brush the cut sides of the squash with 1 tbsp of the oil and the maple syrup. Lay them cut side down and roast 30 minutes.While the squash roasts, rinse the quinoa in a fine strainer under cold water for 30 seconds. Put it in a small pot with the 1½ cups water. Bring to a boil, then cover and simmer on low.At 5,300 ft quinoa takes about a quarter longer than the package says: simmer 18 to 20 minutes, until the water is gone and each grain shows a little white tail. Take it off the heat, keep it covered and let it rest 5 minutes, then fluff with a fork.Heat the other tablespoon of oil in a wide skillet over medium heat. Cook the onion 4 minutes, then add the garlic powder, apple, sage and cinnamon and stir 3 minutes more.Add the spinach in handfuls and stir until it wilts. Off the heat, fold in the quinoa, vinegar, walnuts, salt and pepper. Taste.Turn the squash cut side up. It is ready when a knife slides in with no resistance. Pack the filling into the halves, mounding it high.Return to the 425 °F oven for 10 minutes, until the filling is hot and the walnuts at the top smell toasted. Serve one half each.Cool leftovers within 2 hours, then refrigerate. Reheat to 165 °F, covered, about 15 minutes at 350 °F. NutritionEstimatedPer 1 stuffed squash half · serving size 1 of 4Calories378Total fat14.9 gSaturated fat1.8 gSodium324 mgTotal carbohydrate57.8 gDietary fiber8.4 gTotal sugarsat least 7.5 g (2 rows carry no value)Protein9.0 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/quinoa-stuffed-acorn-squash
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