Quinoa-Stuffed Acorn Squash
Updated: Jan 19
Yeilds: 8 servings
Prep time: 10 min
Total time: 45 min
4 small fresh acorn squash
3 tablespoons olive oil
1 onion finely chopped
2 cloves garlic
1 cup tri-color quinoa
2 teaspoons fresh thyme
1/3 cup dried cranberries
6 cups of swiss chard with stems discarded
Salt and pepper
Feta for topping
Pre-heat oven to 400 degrees F. Cover a baking sheet with parchment paper to help with clean-up.
To prepare the squash: With a sharp knife, slice through the squash from the tip to the stem.
Use a large spoon to scoop out the seeds and discard.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil. Season with salt and pepper.
Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 minutes or until cooked through.
While baking- heat 2 tablespoons of olive oil in a 3 quart sauce pan over medium heat. Add onion, and cook until translucent ( about 7 min). Add garlic and cook for additional 2 min or until aromatic. Add quinoa and toss to coat with oil. Add thyme and 2 cups water simmer on medium for 10 min and reduce heat to low for 5 min.
Remove from heat. Place chart on top of quinoa to wilt under a lid or dishtowel for approximately 10 min.
Remove squash from oven when completed and transfer squash to a plate or platter hollow side up.
Mix chard into quinoa.
Fill the squash with quinoa mixture and top with feta to taste!