This vegetarian stuffed acorn squash recipe is gorgeous and scrumptious! The tacky quinoa filling develops an irresistible crispy prime within the oven. Make it in your vacation dinner or serve it on a relaxed weeknight at residence. Recipe yields 4 stuffed squash halves.
Easy methods to make Vegetarian Stuffed Acorn Squash
Components:
2 medium acorn squash
2 tablespoons extra-virgin olive oil, divided
½ teaspoon high quality sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup uncooked pepitas (hulled pumpkin seeds)
¼ cup chopped inexperienced onion
¼ cup chopped recent flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
Instructions:
Preheat the oven to 400 levels Fahrenheit and line a big, rimmed baking sheet with parchment paper for straightforward clean-up.
To organize the squash, use a pointy chef’s knife to slice by way of it from the tip to the stem. I discover it best to pierce the squash within the heart alongside a melancholy line, then lower by way of the tip, and end by slicing by way of the highest portion simply subsequent to the stem. Use a big spoon to scoop out the seeds and stringy bits inside and discard these items.
Place the squash halves lower aspect up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the lower sides of the squash, then flip them over so the lower sides are in opposition to the pan. Bake till the squash flesh is definitely pierced by way of by a fork, about 30 to 45 minutes. Depart the oven on.
In the meantime, cook dinner the quinoa: In a medium saucepan, mix the rinsed quinoa and water. Convey the combination to a boil over medium-high warmth, then cut back the warmth as needed to keep up a delicate simmer. Simmer, uncovered, till all the water is absorbed, 12 to 18 minutes. Take away the pot from the warmth and stir within the cranberries. Cowl and let the combination steam for five minutes. Uncover and fluff the quinoa with a fork.
In a medium skillet, toast the pepitas over medium warmth, stirring incessantly, till the pepitas are turning golden on the perimeters and making little popping noises, about 4 to five minutes. Put aside.
Pour the fluffed quinoa combination right into a medium mixing bowl. Add the toasted pepitas, chopped inexperienced onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir till the substances are evenly distributed. Style and add further salt, if needed.
If the combination may be very sizzling, let it cool for a couple of minutes earlier than including the Parmesan cheese and goat cheese. Gently stir the combination to mix.
Flip the cooked squash halves over so the lower sides are dealing with up. Divide the combination evenly between the squash halves with a big spoon. Return the squash to the oven and bake for 15 to 18 minutes, till the tacky quinoa is popping golden on prime.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve heat.
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