Healthy Stuffed Acorn Squash
November 16, 2016 5 Comments
Stuffing squash should be an easy win for the healthy crowd.
But, unfortunately, we tend to stuff things with bread soaked in olive oil or butter, and sausage. Yikes!
As you can see, I don’t have any bread or sausage in the ingredients for this stuffed squash. I used quinoa and cranberries and it tasted delicious. The key is getting the spices to complement the squash.
Anybody can make butter soaked bread taste good! Quinoa is another kind of challenge.
First, you roast the acorn squash which is incredibly easy. Acorn squash (unlike butternut) is easy to slice and clean. All you do is brush a little maple syrup on it. You don’t have to peel this sqaush – which is pretty much impossible anyway.
I always slice the rounded part of the squash so it sits up and doesn’t roll all over the place.
You make the stuffing while the acorn squash is roasting and it isn’t hard. I like eating this quinoa stuffing on its own. The recipe makes far more stuffing than you can put into the acorn squash and you will be glad! It is a perfect fall salad.
The earthiness of the quinoa pairs well with the sour, sweet cranberries. This is a great alternative to the wild rice stuffings which the low carb people are avoiding. This dish is very low in calories primarily because you aren’t using sausage or bread – but don’t tell anyone!
I think it looks quite pretty too as far as presentation for Thanksgiving. The color of the squash is so vibrant.
You can serve this with a little extra maple syrup to drizzle on top.
Quinoa-Stuffed Healthy Acorn Squash Recipe
Makes 8 servings
1 – 2lb acorn squash or 2 1lb acorn squash
1 tablespoon maple syrup
½ cup quinoa (uncooked)
1/3 cup blanched and sliced almonds
1 tablespoon olive oil
1 medium onion, diced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon fresh lemon juice
1/3 cup dried cranberries
¼ cup fresh parsley, chopped
salt and pepper to taste
Heat oven to 375 F. Line a baking sheet with foil or parchment paper. Cut the squash in half down the center and clean out the seeds. Brush the inside of the squash with maple syrup and roast for 40 minutes or until tender.
While the squash is roasting, rinse quinoa in a fine meshed sieve. Heat quinoa and 1 cup of water in a small saucepan and bring to a boil. Cover and cook until water is absorbed – about 10 minutes.
In a large saucepan, heat olive oil. Add onion and cook until softened (about 5 minutes) and garlic and stir for one minute. Add almonds to toast for about 2 minutes. Remover the pan from heat and add cook quinoa, onion, garlic, cumin, cinnamon, ginger, lemon juice, dried cranberries, and parsley. Taste and adjust the seasonings with salt and pepper.
When acorn squash is ready, stuff with quinoa mixture. Serve immediately or store separately for later consumption.
For ones serving = 140 calories, 4.6 g fat, 0.5 g saturated fat, 23.3 g carbohydrates, 2.5 g sugar, 3.5 g protein, 3.6 g fiber, 7 mg sodium, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book
Other posts you might like:
I must confess to a certain dislike of squash. The season is NOW and the fresh squash is rolling in around here so I am trying to change my bad attitude....
The screams began before they had even taken off their backpacks. How could you do this to our pumpkin?...