For a vegan option, substitute the butter with olive oil or a plant-based butter alternative, and omit the mozzarella cheese or replace it with a vegan cheese alternative. To add more protein, consider incorporating cooked lentils or chopped walnuts into the quinoa mixture. Feel free to experiment with other spices like cardamom or cloves for a unique flavor profile.
Gingery Quinoa-Stuffed Acorn Squash
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PREP TIME35 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 25 mins
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SERVING2 People
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VIEWS117
Embrace the warmth of autumn with these delightful acorn squash bowls, brimming with a savory-sweet quinoa filling, fragrant with ginger and spice. A comforting and visually stunning dish perfect for cool evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate89 g
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Cholesterol26 mg
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Fiber12 g
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Protein19 g
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Saturated Fat6 g
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Sodium249 mg
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Sugar23 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
45 mins
Preheat oven to 425 degrees F (220 degrees C). Place the squash halves, cut-side up, in a small baking dish, and bake until tender, about 45 minutes.
02
Step
25 mins
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.
03
Step
22 mins
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.
04
Step
5 mins
When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the scooped-out 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.
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Antonia Koelpin
May 15, 2025I'm not a huge fan of quinoa, but this recipe changed my mind! It's so flavorful and satisfying.
Seth Abshire
May 7, 2025This is a great vegetarian option for the holidays. I will definitely be making this again.
Orlando Dibbert
May 3, 2025This recipe is amazing! The flavors are so well-balanced and perfect for a fall dinner.
Cooper Windler
Apr 8, 2025I substituted the mozzarella with goat cheese and it was even better!
Madge Bashirian
Jul 30, 2024Easy to follow and the instructions were very clear.
Patricia Jerde
Jul 2, 2024I added some dried cranberries and toasted pecans to the filling, and it was delicious!
Olin Kris
May 12, 2024I've made this twice now and it's always a winner!
Meagan Quitzon
Apr 1, 2024I made this for Thanksgiving and it was a huge hit! Everyone loved the combination of flavors.