Spiced Quinoa Stuffed Acorn Squash with Pomegranate Glaze
Get ready to wow your taste buds! This Spiced Quinoa Stuffed Acorn Squash with Pomegranate Glaze is the perfect balance of cozy, sweet, and savory. Packed with vibrant flavors and textures, it’s a show-stopping dish that’s as fun to make as it is to eat. Let’s dive in!
4.0 out of 5 (1 rating)
Prep Time
20 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
Vegetarian
Ingredients
- •2 medium acorn squashes, halved and seeds removed
- •1 cup quinoa, rinsed
- •2 cups vegetable broth
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1/2 cup dried cranberries
- •1/2 cup chopped pecans
- •1/2 teaspoon cinnamon
- •1/4 teaspoon nutmeg
- •1/4 teaspoon cayenne pepper
- •Salt and pepper to taste
- •1/4 cup fresh pomegranate seeds
- •2 tablespoons olive oil
- •1/4 cup pomegranate juice
- •1 tablespoon maple syrup
- •1 teaspoon balsamic vinegar
- •Fresh parsley for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drizzle the halved and seeded acorn squashes with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and caramelized.
- 3
While the squash is roasting, prepare the quinoa filling. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
- 4
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cinnamon, nutmeg, cayenne pepper, and a pinch of salt and pepper, cooking for another minute until fragrant.
- 5
Add the cooked quinoa, dried cranberries, and chopped pecans to the skillet, stirring to combine. Cook for an additional 2-3 minutes, then taste and adjust seasoning as needed. Set the mixture aside.
- 6
To make the pomegranate glaze, whisk together the pomegranate juice, maple syrup, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 6-8 minutes, or until the mixture has reduced and thickened slightly. Remove from heat.
- 7
Once the squash is done roasting, carefully flip the halves over and fill each cavity generously with the quinoa mixture. Drizzle the pomegranate glaze over the stuffed squash.
- 8
Garnish with fresh pomegranate seeds and chopped parsley before serving. Enjoy warm as a main course or side dish!
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
48g
Fat
12g
Frequently Asked Questions
Q: Can I use a different type of squash instead of acorn squash?
A: Yes, you can substitute acorn squash with other small, sweet squashes such as butternut squash, delicata squash, or kabocha squash. Adjust the roasting time based on the size and texture of the squash you choose, as some varieties may cook faster or slower.
Q: What can I use instead of quinoa?
A: If you don't have quinoa or prefer something else, you can use other grains like couscous, farro, bulgur, or even rice. Adjust the cooking time and liquid ratio according to the grain you choose, following the package instructions.
Q: Can I make this recipe vegan or gluten-free?
A: This recipe is naturally vegan and gluten-free as written. Just ensure that any packaged ingredients, such as vegetable broth or dried cranberries, are certified gluten-free if you have dietary restrictions.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, though the texture may not be as crisp.
Q: What can I use as a substitute for pomegranate glaze?
A: If you don’t have pomegranate juice, you can use cranberry juice or orange juice as a substitute for the glaze. Alternatively, a balsamic reduction or a drizzle of maple syrup can provide a similar sweet and tangy flavor profile.
Q: Can I add protein to this dish?
A: Absolutely! To add protein, you can mix in cooked chickpeas, lentils, or crumbled tofu into the quinoa filling. For a non-vegan option, cooked ground turkey or crumbled sausage would also work well.
Q: What are some serving suggestions for this dish?
A: This stuffed squash works well as a main course for a vegan or vegetarian meal. You can also serve it as a festive side dish alongside roasted vegetables, a green salad, or a hearty soup. For added texture, sprinkle extra chopped pecans or pomegranate seeds on top just before serving.
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