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Quinoa-Stuffed Acorn Squash

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"Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell."
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1 h 10 m servings 741 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  2. Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
  3. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
  4. Drizzle olive oil over quinoa mixture and add salt; mix well.
  5. Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.


  • Cook's Note:
  • Substitute walnuts for the pecans if desired.

Nutrition Facts

Per Serving: 741 calories; 22.3 g fat; 128.2 g carbohydrates; 17.5 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition

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