Quinoa Stuffed Acorn Squash
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Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 acorn squash
  • 5 ounces of quinoa
  • 1 large onion
  • 3 stalks of celery
  • 3 cloves garlic, minced
  • 2 roasted red bell peppers
  • 4 cups of spinach
  • ½ cup of pecans
  • 2 cups of mozzarella cheese
  • 3 tablespoons of fresh parsley (2 T for the mixture, 1 T to sprinkle after cooked)
  • salt and white pepper to taste
Instructions
  1. Cut the squash in half and remove the seeds. Scrape the insides with a spoon to remove the stringy parts.
  2. Brush the squash with olive oil and sprinkle with salt.
  3. Bake the squash for about an hour at 350 degrees.
  4. Slice 2 bell peppers, remove seeds, and roast with the squash on the top rack of the oven. Roast them until the skins look burned. This takes about 15 minutes. Just keep checking until it looks ready. Set aside to cool.
  5. While the squash is baking, saute the onion, garlic, and celery in a large skillet.
  6. When the onion is tender, add the spinach. Cook until wilted. Remove from heat and set aside.
  7. Cook quinoa according to the package directions.
  8. Chop the pecans, roughly.
  9. Remove the skins of the peppers and chop them into small pieces.
  10. Add the peppers, pecans, and cooked quinoa to the skillet of spinach. Stir until blended.
  11. Stir in the cheese and parsley.
  12. Using a large spoon, put approximately 2 scoops of stuffing into each squash. It should be slightly heaping.
  13. Bake stuffed squash for 20 minutes on 350 degrees.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/quinoa-stuffed-acorn-squash/