Gingery Quinoa-Stuffed Acorn Squash
Gingery Quinoa-Stuffed Acorn Squash is a beverage that serves 2. One portion of this dish contains approximately 18g of protein, 20g of fat, and a total of 579 calories. For $2.36 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires quinoa, olive oil, salt and pepper, and butter. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. 111 person have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 91%, this dish is tremendous. Users who liked this recipe also liked Quinoa Stuffed Acorn Squash, Quinoa Stuffed Acorn Squash, and Stuffed Acorn Squash With Quinoan And Pistachios.
Servings: 2
Preparation duration: 35 minutes
Cooking duration: 50 minutes
Ingredients:
1 acorn squash, halved and seeded
1 apple, diced
1 tablespoon apple cider vinegar
1 1/2 teaspoons butter
2 stalks celery, chopped
1 (2 inch) piece fresh ginger, minced
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
2/3 cup quinoa
1 dash crushed red pepper flakes
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1 1/3 cups water
1 tablespoon white sugar
Equipment:
oven
baking pan
sauce pan
frying pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
