An elegant autumn and wintertime dish, Stuffed Acorn Squash with Quinoa, Pears, and Pecans is a delightful light meal.
INGREDIENT
Roasted Acorn Squash:– 2 acorn squash halved– 4 Tbsp avocado Oil or olive oil– 4 Tbsp honey– 1 tsp sea salt to taste– 2 tsp ground cinnamonQuinoa stuffing:– ¾ cup uncooked quinoa– Zest of 1 orange– ¼ cup fresh orange juice 1/2 orange, juiced– 3 Tbsp olive oil or avocado oil– ¼ tsp ground cinnamon– ½ tsp sea salt– 1 large ripe pear or apple, chopped– ½ cup dried cranberries– 1/3 cup pecans chopped– 4 ounces goat cheese crumbled*
INSTRUCTIONS
Roast Acorn Squash:
Heat the oven to 375°F. Remove the tip and tail of each acorn squash and cut lengthwise.
Step 1
Remove the seeds and guts from each half. Apply a tablespoon of olive oil to each half to lightly coat the flesh.
Step 2
One or two tablespoons of honey in the center of each acorn squash half. Season squash with kosher salt and cinnamon.
Step 3
Roast the acorn squash cut-side up on a baking sheet for 45–50 minutes until fork-tender.
Step 4
Make Quinoa Stuffing:
Quinoa should be rinsed and soaked in a small pot for 10 minutes.
Step 5
Pour 1.5 cups of water into the pot after draining the quinoa. After boiling, lower the heat to medium-low, cover the pot, and simmer the quinoa for 15 minutes to absorb all the water.
Step 6
Mix orange zest, juice, olive oil, cinnamon, and salt in a small bowl. Add orange dressing to cooked quinoa in a large bowl.
Step 7
Mix the remaining ingredients in the bowl. Put quinoa in each acorn squash and serve!