This recipe became our vegetarian entrée for this Thanksgiving meal. We always have at least one vegetarian guest, and in the past, I’ve made other things – but I wanted something different. A friend recommended this recipe (see original here), and it was a hit! I tasted the filling before stuffing the squash (and before adding the egg), and I would eat that as-is for a unique quinoa dish. Yum! And once the acorn squash rings were stuffed & baked, it was amazing that way, too! We will definitely be making this again!
Also – just a note – when you cut the acorn squash into rings, you will have the leftover ends. Don’t toss them – just roast them separately and enjoy with another meal! 🙂
Quinoa-stuffed squash rings
Adapted from OhMyVeggies blog
olive oil mister or cooking spray
1/2 cup quinoa, rinsed thoroughly
1 cup low sodium vegetable broth
1 Tbsp olive oil
1 medium onion, diced
1 apple, cored and diced
1 oz shredded smoked cheddar cheese
1/4 cup dried cranberries
2 Tbsp chopped sage
salt + pepper to taste
1 egg, whisked
2 acorn squash, cut into 4 1/2-inch slices each (remove seeds & guts – reserve ends for another use)
1 Tbsp butter, melted
1 Tbsp maple syrup
2. Cook quinoa in broth for about 15-20 minutes, or until liquid is absorbed. Cool slightly.
3. Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.
5. In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper.
6. Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30-40 minutes, or until tops are golden brown and squash is tender.
Total Fat: 5.9 g
Cholesterol: 30.9 mg
Sodium: 81.4 mg
Total Carbs: 25.3 g
Dietary Fiber: 3.2 g
Protein: 4.0 g