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Gingery Quinoa-Stuffed Acorn Squash

This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.
Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine Mexican
Servings 2 people
Calories 1416.4 kcal

Equipment

  • 1 Small Baking Dish For roasting the acorn squash.
  • 1 Medium Saucepan For cooking the quinoa.
  • 1 Large Skillet For sautéing the vegetables and apple mixture.
  • 1 Chef's knife For chopping and mincing ingredients.
  • 1 Cutting Board Essential for safe and efficient prep.

Ingredients
  

Main

  • 1 acorn squash halved and seeded
  • ⅔ cup quinoa
  • 1 ⅓ cups water
  • 1 ½ teaspoons butter
  • salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • ½ large onion chopped
  • ½ green bell pepper chopped
  • 2 stalks celery chopped
  • 1 apple diced
  • 3 cloves garlic minced
  • 1 2 inch piece fresh ginger, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 dash crushed red pepper flakes
  • ½ cup shredded mozzarella cheese

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
  • When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.

Notes

For optimal flavor, season the acorn squash lightly with salt, pepper, and a touch of olive oil before baking. Ensure the quinoa is thoroughly rinsed to avoid any bitter notes; precise water ratio and not disturbing it during simmering are crucial for a fluffy texture. When sautéing, allow the onions to properly caramelize before adding other vegetables, building a robust flavor base. The fresh ginger is the star; grate it finely for even distribution and potent flavor. Adjust the apple cider vinegar and sugar to your preference, aiming for a harmonious sweet-tangy balance. For an elevated finish, a sprinkle of toasted pecans or fresh parsley after the final bake adds texture and aromatic brightness.