Acorn Squash / Quinoa

Jean Fisher


Delicious - Healthy. Easy to make.
The recipe is the same, however I used the microwave to make my squash. Comes out just as delicious!

☆☆☆☆☆ 0 votes
20 Min
50 Min


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2 medium
acorn squash
2 Tbsp
1/2 c
uncooked quinoa
1/3 c
raw, natural almonds
2 Tbsp
olive oil
1 medium
onion, diced
2 clove
garlic, minced
1/2 tsp
ground cumin
1/4 tsp
1/8 tsp
ground ginger
1 Tbsp
lemon juice
1/3 c
dried apricots, chopped
salt & pepper to taste

How to Make Acorn Squash / Quinoa


  • 1Preheat oven to 375 degrees.
  • 2Spray a baking sheet with cooking spray. Wash squash. Cut squash in half lengthwise and scoop out the seeds.
  • 3Brush the cut side of each squash half with 1/2 teaspoon honey. Place squash, cut side down, onto the baking sheet and bake for 40 minutes, or until tender.
  • 4Meanwhile, put the quinoa and 1 Cup water into a medium saucepan. Bring to a boil, reduce heat to low, and cover. Cook until all the water is absorbed, 10 to 15 minutes.
  • 5In a dry medium-size skillet, toast the almonds over medium-high heat. Sir frequently, 3 to 5 minutes. Allow to cool, then chop.
  • 6Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice.
  • 7Add the onion mixture to the cooked quinoa, stirring until combined. Stir in the almonds and apricots. Season to taste with salt and pepper.
  • 8To serve, place a squash half on plate and fill each piece of squash with quinoa mixture. Drizzle with honey.

Printable Recipe Card

About Acorn Squash / Quinoa

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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