Enjoy the flavors of autumn with acorn squash stuffed with apples and quinoa. This dish is perfect for a cozy family dinner or as an impressive holiday side.
Servings: 4
Nutritional Information Per Serving
- 267 calories
- 10 g total fat
- 1 g saturated fat
- 0 g transfat
- 0 g monounsaturated fat
- 0 mg cholesterol
- 284 mg sodium
- 44 g total carbohydrate
- 8 g dietary fiber
- 11 g total sugars
- 5 g protein
Ingredients
- 2 medium acorn squashes, cut in half with seeds removed
- 1 tablespoon olive oil
- 2 cups chopped Granny Smith or Honeycrisp apples
- ½ cup chopped shallots
- ½ cup finely chopped celery
- ½ cup finely chopped carrots
- 4 cloves garlic, chopped
- 1 cup cooked quinoa
- ¼ cup chopped unsalted pecans
- 2 tablespoons chopped fresh thyme
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Directions
- Heat the oven to 425 F. Line a baking sheet with foil.
- Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside.
- Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender.
- Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly.
- Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.
Dietitian’s tip:
- This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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