Stuffed Acorn Squash
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| Tue, 11-27-2007 - 8:51pm |
I made these for dinner tonight and they were so good!!! I was nervous because I had never had acorn squash before, but we loved it! It is defintely something I'll be making on a regular basis, and it was really easy. It took about 30 minutes total.
Stuffed Acorn Squash

Festive Acorn Squash
1-2 tsp. melted margarine
2 acorn squash, cut in half and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1/4 cup minced Vidalia onion (I used a whole onion)
2 Tbsp. minced fresh parsley
1/4 cup toasted pecans
1/4 cup raisins (I ommitted these)
2 Tbsp. high-quality balsamic vinegar
4 Tbsp. extra-virgin olive oil
Salt and pepper, to taste
•Spread the margarine on the cut side of the squash. Place face down onto a baking sheet and bake at 400°F for 20 to 25 minutes, or until the flesh is soft.
•While the squash is baking, combine the quinoa and broth in a pot and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the liquid is absorbed. Remove from the heat.
I sauteed the onions while the squash was cooking because I used so many. I also added the balsamic vinegar to the onions, as well as a little cinnamon. Then I mixed the onions into the quinoa before serving.
•Toss the remaining ingredients into the quinoa. Season to taste.
•Gently spoon the quinoa mixture into the squash halves.
Makes 3 to 4 servings - from http://blog.vegcooking.com/?c=vc_enews.






You should definitely try this Cathy. I don't cook a lot, so when something actually turns out this well, I am surprised. I'm sure with your cooking skills and apricots it will turn out amazing!
Also, what does acorn squash count towards? I saved all my grains for dinner because I figured it was a grain, but some squash is considered a veggie so I wasn't sure.
I will definitely try this recipe.