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Quinoa Stuffed Acorn Squash

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  • Yields: 4 Servings
  • Cook time: 1 h
  • Prep time: 20 minutes

Ingredients

  • ¾ cup dry quinoa
  • 1½ cups vegetable broth
  • 4 acorn squashes (medium-sized)
  • 2 tablespoons olive oil, plus extra for brushing acorn flesh
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 1 large apple, diced
  • 8 ounces cremini mushrooms, diced
  • ½ cup cranberries
  • 3 cloves garlic, minced
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • ½ teaspoon cinnamon
  • 2 tablespoons Ben's Heffer Dust Rub
  • 1 tablespoon Ray's Warm Apple Pie Rub
  • 2 tablespoons pure maple syrup

Instructions

  1. Pre-heat recteq to 425°F.
  2. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash and discard.
  3. Place the squash on a baking sheet, cut side up. Brush the inside with olive oil and maple syrup then sprinkle with Ben’s Heffer Dust Rub and Ray’s Warm Apple Pie Rub.
  4. Roast the squash for about 35–45 minutes or until tender.
  5. Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15–20 minutes to cook. Remove from heat and fluff with fork and set aside.
  6. In a large pan, heat 2 tbsp of oil and sauté the onion, celery, and apples until softened (about 12–15 minutes).
  7. Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt and pepper. Sauté about 7–9 minutes, or until mushrooms and cranberries are tender (if food sticks to pan, you can splash a little vegetable broth or white wine to deglaze).
  8. Remove from heat and add the cooked quinoa.
  9. When the acorn squash is ready, fill with the stuffing mixture and cook for 10–15 minutes at 375°F until the quinoa us lightly browned and crispy.

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