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Quinoa-Stuffed Acorn Squash

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 105 min
  • $
Gatheredtable
adapted from Joy of Cooking

Ingredients

  • 3 acorn squash halved and seeded
  • 1/2 cup onions, chopped
  • 1/4 cup hazelnuts, toasted and chopped
  • 2 tablespoons fresh sage, chopped
  • 4 tablespoons parmesan cheese, divided
  • 1 tablespoon unsalted butter
  • 1/2 cup quinoa, rinsed and drained
  • 1 cup vegetable broth
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Directions

Prep: 1. Preheat oven to 375. 2. Cut squash in half and scoop out seeds. 3. Chop onions, hazelnuts, and fresh sage. 4. Grate parmesan. Make: 1. Arrange acorn squash cut side down in a baking pan and add 1/2 inch water. Cover with foil and bake until squashes are tender, 45-55 minutes. Take out squash and cool. Leave oven on. 2. In a pot, melt butter, add and cook onions until golden, about 8 minutes. 3. Stir in quinoa and cook until toasted, about 3 minutes. 4. Stir in vegetable broth, bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Uncover and let cool slightly. 5. Scoop out and dice pulp of 2 squash halves, put the other 4 squash halves aside. 6. Combine quinoa and diced squash and stir in chopped hazelnuts, fresh sage, and 2 tablespoons grated parmesan. 7. Turn the 4 squash halves cut side up and season with salt and pepper. 8. Spoon quinoa and squash mixture into squash cavities, distributing evenly. 9. Sprinkle remaining 2 tablespoons grated Parmesan cheese and bake until heated through, about 20 minutes.

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