Stuffed Acorn Squash with Quinoa, Pears, and Pecans
Serves 4, as a main course
For the Roasted acorn squash
- 2 acorn squash, halved
- Olive oil
- Kosher salt
For the Quinoa stuffing
- ¾ cup uncooked quinoa
- Zest of ½ an orange
- ¼ cup fresh orange juice (1/2 orange, juiced)
- 2 tablespoons olive oil
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ pear, chopped
- ½ cup dried cranberries
- ¼ cup pecans, chopped
- 1 to 2 ounces goat chevre, crumbled
To Prepare the Roasted Acorn Squash
- Preheat the oven to 375 degrees F
- Cut the tip and tail off of each acorn squash, and them length-wise.
- Scoop the seeds and innards out of each half.
- Drizzle each half with about a tablespoon of olive oil, so that all of the flesh is lightly coated.
- Drizzle each half with about a tablespoon (or two) of honey.
- Sprinkle kosher salt and cinnamon over the squash.
- Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork.
To Prepare the Quinoa stuffing
- Rinse the quinoa well and soak it in a small pot for about 10 minutes.
- Drain the quinoa and add 1.5 cups of water to the pot. Bring the quinoa to a full boil, then reduce the heat to medium-low, cover the pot, and allow the quinoa to simmer until all of the water is absorbed, about 15 minutes.
- In a small bowl, whisk together the orange zest, orange juice, olive oil, cinnamon, and salt.
- Once the quinoa is finished cooking, transfer it to a large bowl and pour the orange dressing over it.
- Add the remaining ingredients and mix everything together well.
- Scoop desired amount of quinoa stuffing into each acorn squash and serve!
This cancer-fighting recipe was generously contributed by theroastedroot.