quinoa stuffed acorn squash with pecans and raisins

Are you freezing yet? It has been in the 50’s all day. The cats are sleeping in the weirdest places, trying to stay warm. It’s so cold, all I can think is climbing under the covers with a book (Ender’s Game). Oh, and eating, of course – eating lots of warm things. This quinoa stuffed acorn squash does not disappoint. This dish is filled with warm, whole grains mixed with pecans and raisins, served in a roasted acorn squash bowl. It leaves your belly full and body warm. It’s also easily made into a vegan dish.

Quinoa Stuffed Acorn Squash

I will be the first to admit that I blew it on these photos.  The lighting couldn’t have been worse. It was dark out, my overhead was yellow, and lest we forget, my walls are puke green. (sigh). Also, someone call Dexter, because I clearly don’t know how to photograph vinegar.  In the few seconds it took for me to adjust my camera, post-drizzle, my plates started to look like blood splatter. Don’t believe me?

The Horror, The Horror

I’m sorry I showed you that. Appetizing, I know. But, if you can look past the camera work and desperate Photoshop touch ups, I promise you these were incredible.

Quinoa Stuffed Acorn Squash with Pecans and Rasins
 
Prep time
Cook time
Total time
 
Use the acorn squash as a warm bowl to eat the savory mix of quinoa, pecans and raisins.
Author:
Recipe type: Dinner
Yields: 2
Ingredients
  • 1 Acorn Squash
  • 2 teaspoons of butter or vegan margarine
  • 2 cups of quinoa, cooked
  • ¼ cup of pecans, chopped into chunks
  • ¼ cup of raisins
  • salt and pepper, to taste
  • balsamic vinegar to drizzle
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the acorn squash in half, removing all of seeds and stringy insides.
  3. Line a baking sheet with aluminum foil.
  4. Rub the butter on the inside of the acorn squash, including the top rim (basically any part that is yellow).
  5. Place the acorn squash, open side facing up, in the oven.
  6. Roast for 45 minutes, or until the squash is tender and easily punctured with a fork.
  7. Meanwhile, prepare your quinoa, if you haven't already cooked it.
  8. In a small bowl, create the quinoa mixture by combining the quinoa, raisins, and pecans.
  9. Add salt and pepper to the mixture.
  10. Once the acorn squash is done, scoop a cup of the quinoa mixture into each acorn squash.
  11. Drizzle with balsamic vinegar.

 

stuffed-quinoa-2

 

The vinegar was infused with pumpkin pie spice. I found it at Scarborough Fare Oil and Vinegar Tap Room. They have a tasting bar, where you can sample a variety of flavors, including fig vinegar and truffle infused oil. If you’re ever in the cute little town of New Paltz, Ny, stop by and check them out.

2 thoughts on “quinoa stuffed acorn squash with pecans and raisins

  1. That vinegar sounds delicious! I made quinoa-stuffed acorn squash (with pecans and cranberries and shaved brussels sprouts) about a month ago, but my squash dried out terribly in the oven. Too bad, too, because the stuffing was awesome! I’ll have to try it again. And soon!

    1. The vinegar is delicious. My oven is broken right now, so it practically burns whatever I try to cook. That’s why you haven’t seen any baking on the blog. You should try it again, it’s so good.

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