The Recipes

Quinoa-Stuffed Squash

I just love acorn squash.  And pumpkins, too.  They're just so stinkin' cute!  In this recipe, I cut just the very top off the squash so that it is like a lid.  And since I love talking in hashtags: #almosttoocutetoeat

Quinoa-Stuffed Squash


- 1 acorn squash
- 6 kalmata olives, diced
- 6 dried apricots, diced
- 1/4 onion, diced
- 2 T. toasted pine nuts, chopped
- small handful of mint, chopped (flat-leaf parsley would work as well)
- 1/4 c. quinoa
- 1/2 c. vegetable stock, plus an extra splash
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.  While the oven is preheating, toast the pine nuts for 1-2 minutes in a dry pan or until they just become fragrant.  Set aside to cool.

Slice the bottom of the squash off so that it will be level when set upright.  Cut off a lid from the top of the squash.  Scoop out the seeds and stringy interior parts of the squash.  Drizzle it liberally with olive oil and season it with salt and pepper.  Put the two pieces cut-side down on a baking sheet and bake in the oven for 25-30 minutes or until it is tender.

In a small pot, add the quinoa and chicken stock and a sprinkle of salt.  Bring it to a boil, then cover the pot with a lid and simmer for 15 minutes.  Add the apricots in the last minutes-- this will help them plump up as they absorb some of the liquid.  Add an extra splash of vegetables stock if needed.

In a sautee pan, heat 1 T. of olive oil.  Add the onion and season with salt.  Let the onions cook over medium heat for 6-7 minutes, or until they are tender and translucent.  Add the olives and season with pepper.  Remove from the heat and add in the pine nuts and mint.  Drain any excess liquid from the quinoa and combine the quinoa and apricots with the onion mixture.  Remove the squash from the oven and fill the cavity with the quinoa mixture.  Place the lid on top and serve.