I think I’ve mentioned before that one of my all time favorite fall dishes is this Acorn Squash. Oh my gosh is it beyond good. I first started eating acorn squash just a couple years ago; I was definitely missing out. We thought it was about time to try another acorn squash recipe that was…well, slightly lightened up.
We liked this particular recipe because of the addition of quinoa. Quinoa is a superfood right? I’m going to tell myself that it is. Regardless, I feel super eating it. 🙂 Anyways, because it has quinoa and all the other goodness (tart granny smith apple, sweet craisins, crunchy pistachios and topped with roasted salty pumpkin seeds) it’s like a meal in itself. Of course it could be an excellent side dish to your turkey along with mashed potatoes and stuffing . One thing’s for sure…it’s a tasty and impressive looking addition to your Thanksgiving spread.
Hope you enjoy!
- 2 acorn squash
- ½ cup quinoa
- 1 cup vegetable stock
- 1 granny smith apple
- ¼ cup craisins
- ¼ cup pistachios, shelled and roughly chopped
- 4 tablespoons roasted pumpkin seeds
- 1 teaspoon olive oil
- handful fresh Italian parsley
- salt and pepper, to taste
- Preheat your oven to 400 degrees F.
- Using a sharp knife, cut the acorn squash in half lengthwise. Scoop out the seeds and strings and rub a little olive oil onto the squash. Lay cut side down onto a baking dish or lined baking sheet.
- Bake for 1 hour, until flesh is tender.
- While the squash is baking, put the quinoa and vegetable stock in a small saucepan and place over medium heat. Bring to a boil.
- Lower heat to a simmer, cover and cook until liquid is mostly gone. Quinoa will be fluffy and fork tender.
- When squash is done baking, scoop out flesh into a large bowl being careful to not break the skins of the squash as you will use that for the 'bowls'. Season with salt and pepper.
- Combine squash, quinoa, apples, craisins, and pistachios in a medium bowl.
- Scoop the quinoa filling back into the squash 'bowls' and top with parsley and pumpkin seeds.