This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

574 calories; 18.5 g total fat; 26 mg cholesterol; 249 mg sodium. 88.9 g carbohydrates; 18.5 g protein; Full Nutrition


Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2008
I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness that acts as a fabulous base to present the gingery spicy flavors of the mixture. I have a friend who has a restricted gluten-free diet but always loved the flavors and coziness of stuffing so this has been popular with her but also with the rest of the potluck crowd when I have made it. I love how versatile the dish is too - you can substitute margarine for the butter and eliminate the cheese to make it a vegan dish; you can add nuts or a dried fruit (currants for example) to the stuffing; you can experiment with other kinds of cheese (I've used goat before and it worked well). Read More
(15)

Most helpful critical review

Rating: 1 stars
12/26/2011
I did not care for the flavor of this dish! Read More
(3)
39 Ratings
  • 5 star values: 18
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/20/2008
I love this recipe! The flavors are wonderful and quinoa has a great lightness and fluffiness that acts as a fabulous base to present the gingery spicy flavors of the mixture. I have a friend who has a restricted gluten-free diet but always loved the flavors and coziness of stuffing so this has been popular with her but also with the rest of the potluck crowd when I have made it. I love how versatile the dish is too - you can substitute margarine for the butter and eliminate the cheese to make it a vegan dish; you can add nuts or a dried fruit (currants for example) to the stuffing; you can experiment with other kinds of cheese (I've used goat before and it worked well). Read More
(15)
Rating: 2 stars
11/23/2010
This is not very good. It is quite sweet not at all savory. If you do make it I would recommend cutting the apple pieces very small and not using as much cinnamon as the recipe suggests. Read More
(12)
Rating: 4 stars
05/05/2008
This is a great recipe I cook my squash in the microwave and then get everything else ready. I would suggest reducing the amount of sugar a little bit it can be slightly sweet. The mozarella cheese is a good complement to the flavors in the squash. Yumm! Read More
(10)
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Rating: 5 stars
01/25/2010
This is very tasty. I recommend cutting back on the ginger and cinnamon a tad....I made it with the amounts called for and feel it needed less of each. I had a very small apple-so in addition to the apple I added some dried cherries which I soaked first in white wine. I used the white wine instead of vinegar called for. I also used parmesan cheese instead of mozzarella because that is what I had on hand. It turned out perfectly! I topped the dish with chopped toasted almonds before serving......so good. My hubby and I both enjoyed this dish and will make it again and again! Read More
(7)
Rating: 4 stars
04/06/2010
The only reason I'm not giving this five stars is because my husband wasn't as impressed as I. I loved the crunch of the nuts the tang of the ginger and the sweetness of the squash. I'll be making this again for sure! Read More
(6)
Rating: 5 stars
12/16/2009
This is a wonderful dish! I've served it at fall/winter dinners when we have large gatherings. Cutting each into quarters allows for a sampling of flavor rather than it being a full meal. The combination of flavors is always a pleasant surprise for guests...yum. Read More
(4)
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Rating: 4 stars
09/29/2009
Very good. I wasn't sure if the flavors would work together but they did! Read More
(4)
Rating: 4 stars
01/20/2011
The Calculation for 2 was enough for 4. We used 2 acorn squash (4 halves). Served with a salad one half per person!was plenty Read More
(4)
Rating: 4 stars
11/18/2009
The recipe makes enough stuffing for 2 acorn squash Read More
(4)