Apple Cider Quinoa Stuffed Acorn Squash

I could sit here and argue about why my family is the best in the whole world, but instead I’ll just highlight one reason: They give me squash. Lots and lots of squash. I spent last weekend on the farm with my family and returned with great memories and bags full of squash. I had acorn, butternut AND spaghetti riding passenger.

This acorn squash recipe is one I had made before, with ingredients I already had on hand. Quinoa, dried fruit, nuts, kale and apples make a perfect fall salad by themselves. I used half the quinoa mixture to stuff the squash and ate the other half cold like a fall quinoa salad. Both options are recommended (although I have to admit, the quinoa salad is da bomb).

I personally think acorn squash is filling enough to eat for a meal, roasted with a little brown sugar. But stuffing it with this quinoa salad not only uses up extra produce, but also adds protein for a hearty meal.

Apple Cider Quinoa Stuffed Acorn Squash

What You Need:

• 2 acorn squash
• 1 cup quinoa
• 1 3/4 cups apple juice or cider
• 1  teaspoon ground cinnamon
• 1/4  teaspoon ground nutmeg
• 1/2  teaspoon salt
• 1/2  teaspoon pepper
• 1 medium onion, diced
• 1/2 cup kale
• 1/2 cup dried berries
• 1/2 cup diced apples
• 1 tablespoon maple syrup or honey
• 1/2 cup almonds, pecans, or other nuts

What You Do:

1. Preheat oven to 350 degrees F. Cut squash in half, place them cut side down in a baking dish filled with 1/2 inch of water. Bake for 40 minutes or until soft.
2. Meanwhile, add quinoa, apple cider, and spices to a pan. Bring to a boil, then turn down the heat and simmer, covered for about 20 minutes.
3. Sauté onion in olive oil over medium heat. Once translucent, sauté kale for just a minute or so.
4. Add sautéed veggies, dried berries, apples, maple syrup and nuts to the quinoa once it’s done.
5. Remove squash from the oven, turn them right side up, and brush edges with olive oil. Fill each half with the quinoa mixture and return to the oven for about 10 minutes more. The squash should be tender and easily pierced with a fork.

NOTE: If you aren’t a squash fan, the quinoa mixture is AWESOME as a salad. If you don’t have apple cider, simply use water or vegetable stock.