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Helpful Cooking Tips
- Roast the squash cut-side down to help it cook evenly and caramelize the edges.
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Add fresh herbs or a squeeze of lemon juice to the quinoa for extra brightness.
Ingredients 0/10
Why This Recipe Is So Enjoyable
Step 1
Gently heat your oven to 350°F. Cut the acorn squash in half and place them cut-side down in a baking dish. Pop them in the oven and roast until they’re tender when you poke them with a fork, about 30 to 40 minutes. Once they’re cool enough to handle, flip them over so the cut side is facing up.
Step 2
While the squash is cooling, bring some water and quinoa to a boil on the stove. Turn the heat down to low, cover, and let it simmer for about 10 minutes. Then stir in the prunes, raisins, apricots, garlic, and ginger. Keep cooking until the dried fruit softens up and the quinoa is nice and tender, around 5 more minutes.
Step 3
Drizzle some olive oil over the quinoa mixture, add a pinch of salt, and give everything a good stir. Carefully scoop out the flesh from the squash halves and cut it into cubes. Gently mix these squash pieces into the quinoa.
Step 4
Finally, spoon the filling back into the squash shells and sprinkle pecans on top for a little crunch. Serve warm and enjoy!
