Quinoa Stuffed Acorn Squash- Vegan and Gluten Free

Quinoa stuffed acorn squash is a delicious fall dish that is easy to cook, mild tasting, and filling. It provides a good deal of fiber, magnesium, potassium, and antioxidants. Making it a healthy choice for a beautiful looking and nutritious side dish.

I cut the squash into quarters, roasted it, and then added some simple quinoa and pomegranate stuffing. The quinoa provided some protein while the pomegranate offered some powerful antioxidants. 

The colorful fall side dish looked beautiful and made a nice impression at our holiday dinner (Rosh Hashanah- Jewish New Year) last week.

Fall is definitely in the air in Bucks County! This morning is was around 40 degrees and the high only reached 64. Last week it was very hot and in the upper 80's! I noticed that some of the trees have leaves that are beginning to turn yellow and neighbors are starting to display their yearly fall decorations of pumpkins, mums, and fall wreaths on their doors. When it begins to feel like fall, I begin to cook winter squashes.

I've also been making some "fall-feeling" soups, such as quick and easy red lentil  (link) and potato dill (link).  The farmer's markets are still flourishing, but summer produce such as tomatoes, corn, and eggplant are coming to an end. Hopefully now we will soon start seeing the winter squashes, cabbages, and greens which tolerate the cooler weather.

Ingredients: 

2 large acorn squashes, washed, cut in quarters, and seeds removed.  Olive oil spray                                                                                      1 and 1/2 cups of cooked quinoa                                                          1/2 cup of pomegranate seeds                                                              Optional: 1/4 cup of maple syrup- drizzle maple syrup over the stuffing or the squash.

Directions: 

Preheat oven to 350 degrees. Place acorn squash quarters on a parchment covered rimmed cookie sheet.  Spray the acorn squash with oil and place in oven for about half-hour until squash is soft. Mix quinoa and pomegranate seeds together and add some mixture to the cavity of each squash quarter.  Serve 1 quarter per person.

My Notes: 

Quinoa cooks up quickly and beautifully in your Instant Pot (link). See my previous post on how to  make light and fluffy quinoa (link) in your Instant Pot ( Pressure cooks for 2 minutes and sits for 12 minutes before releasing steam). 

Previous Acorn Squash Favorites

• Dazzling Thanksgiving Salad with Roasted Acorn Squash slices (Superb)

• Citrusy Roasted Acorn Squash and Roasted Grapes ( Sweet and Fragrant)

• Berry Stuffed Acorn Squash ( Beautiful Colorful Presentation)

• Turn Acorn Squash into a Soup Tureen  (Festive for Holiday Serving)

• Roasted Acorn Squash Seeds (Don't Discard the Seeds- Roast Them For A Treat)

• Acorn Squash and Apple Soup (Instant Pot or Stove Top- Fall Delicious)