Salad: Serve this stuffed acorn squash with Kale, Date & Almond Salad on the side.You may even prefer to make the squash ahead and reheat, and make the quinoa fresh. To reheat, place them in the center of the oven and bake for 15 minutes or so, at 350 degrees F., until warmed through. For best presentation, I would not make more than 24 hours in advance. Yes! You can make these quinoa stuffed squash bowls ahead and keep in the refrigerator until ready to serve, in a covered container. They taste great at room temperature too.Ĭan Stuffed Acorn Squash Be Made In Advance? Reheat: Warm in the oven at 350 degrees for 10 – 15 minutes.Place in the refrigerator to chill completely and transfer to the freezer. Freezer: Place one half stuffed squash into a freezer safe quart size bag and remove as much air as possible.Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, making them great for weekly meal prep too!.Just like that, you’re ready to dine on this healthy, easy as ever to make stuffed acorn squash! Sprinkle each stuffed squash with a little chopped parsley before serving.Place in the oven at 350 degrees to rewarm if needed. Stuff each cooked squash half with the quinoa mixture (below right).
I like to add the pecans at the very end so they don’t get soften too much from the heat of the freshly cooked quinoa. Add the pecans and toss again (below left). Once quinoa is done, let cool a few minutes, add the chickpeas, red onion, cranberries, salt & pepper. While the acorn squash is roasting cook the quinoa.Now on to the good stuff – let’s stuff a squash! Cooking times will vary with how big your squash is. Bake in the oven for 30 – 45 minutes, until fork tender (shown below). Brush with oil (or maple syrup for oil free), season with salt and pepper (above right). To roast: Place the acorn squash on baking sheet cut side up.Prep a baking sheet (I used a jelly roll sheet) with parchment or silicone mat. Don’t throw the seeds away, you can roast the seeds for snacking! Using a sharp edge spoon or 1 tablespoon measure spoon, scrape around the inside of the squash removing the all seeds. Be sure not to cut too much of the ends or your bowl will have a hole, cut just cut enough to trim it. Turn the squash half on its side again and trim off the end, creating a flat bottom (above left). Lay the acorn squash on it’s side, find the center and cut in half widthwise. Once the top and bottom are sliced off they stand up and are sturdy enough for stuffing. As mentioned above this is my new favorite way to cut squash for stuffing. Season to taste with your favorite salt and pepper.Ĭutting acorn squash in half for roasting and stuffing is super easy and takes just a few steps. Salt + Pepper – My favorite salt is pink mineral salt (affiliate link) which naturally contains essential minerals and trace elements the body needs.Garlic Powder – No substitute, but if you don’t have it you’ll be fine.Sage – Use fresh or dried sage, just a hint is all you need.If you want to substitute for nut allergies, use pepitas (pumpkin seeds). Pecans – Pecans have a unique, rich flavor that pairs well with the other ingredients.And to keep it refined sugar-free, use organic dried fruits. I used a golden berry mix with dried cranberries, cherries, golden raisins and blueberries from Trader Joe’s and it was delicious! To keep this sugar free, look for unsweetened cranberries. Cranberries – Cranberries add a little tart and sweetness.The onions are used raw, if you prefer throw them in with the quinoa while cooking. Red Onion – Substitute the red onion with shallot for a slightly mellower onion flavor, use 1/4 cup finely diced.Chickpeas – Rich in protein, chickpeas add heartiness.Quinoa – Use your favorite quinoa – white, tri-color or red.
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