Ingredients
- 1 large acorn squash, halved and seeded
- 1 ½ cups water
- 1 cup quinoa
- ¼ cup chopped raisins
- ¼ cup chopped dried apricots
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil, or to taste
- salt to taste
- ¼ cup chopped pecans
Why This Recipe Is A Must Try
Chef Tips
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Add fresh herbs like parsley or thyme to the filling for extra flavor.
Step 1
Warm your oven to 350°F (175°C). Cut the acorn squash in half and place them cut-side down on a baking dish. Roast them for about 30 to 40 minutes, or until you can easily poke them with a fork. Once they're done, flip them over so the cut side is up and let them cool enough to handle.
Step 2
While the squash is cooling, bring some water and quinoa to a boil in a saucepan. Turn the heat down to medium-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 fruits are plump and the quinoa is tender, which should take around 5 more minutes.
Step 3
Drizzle in some olive oil and sprinkle with salt, mixing everything together well. Carefully scoop out the flesh from the squash shells and chop it into cubes. Gently toss these cubes with the quinoa mixture.
Step 4
Finally, spoon the filling back into the squash shells and sprinkle the tops with pecans. Pop them back in the oven for a few minutes if you want everything warmed through before serving.
