Roasted Acorn Squash with Quinoa

Roasted Acorn Squash with Quinoa

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  • 2 small acorn squash, halved and seeded
  • 1 tablespoon olive oil, plus extra for drizzling
  • Salt and pepper, to taste
  • 2 cups vegetable stock
  • 1 cup quinoa, rinsed and drained
  • 1/2 tablespoon red wine vinegar
  • 1 shallot, minced
  • 3 ounces goat cheese, crumbled (optional)
  • 1 cup packed baby spinach, cut into ribbons
  • 1/2 cup chopped toasted walnuts
  • 2 tablespoons chopped dried prunes or raisins
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Pinch of red pepper flakes (optional)


Preheat oven to 425° F.

Place squash face-up on a lined baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender, 25 to 30 minutes.

Bring stock to a boil in a saucepan. Add quinoa and reduce heat to low. Cook, covered, until all the liquid is absorbed, about 15 minutes. Turn off the heat and allow to sit for 10 minutes.

Toss quinoa with 1 tablespoon olive oil, vinegar, shallots, goat cheese, spinach, walnuts, prunes, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.

Fill each squash cavity with quinoa mixture and return to the oven. Cook until cheese melts and quinoa toasts slightly, about 10 minutes.

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