The award for the best ingredient in this dish goes to quinoa. Learn how to prepare this recipe for a light and nutritious dinner.
Quinoa is a seed. However, its extraordinary characteristics allow us to consume it like a cereal, its greatest quality is that it absorbs the flavors very well when cooked, and combines perfectly with many ingredients to prepare any recipe. It cooks similar to rice and is ready in no time. Quinoa has gone from being a simple garnish to being present in the main dish. These quinoa stuffed squash are a great option for light and delicious dinner.
- 4 acorn squash
- Balsamic vinegar for drizzling
- 2 tablespoons of extra-virgin olive oil
- 1 shallot, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 1 teaspoon of mustard
- 3 tablespoons of fresh lemon juice
- 2 cups of cooked quinoa
- 4 cups of chopped spinach
- 1 cup of chopped parsley
- 1 apple, diced
- ¼ cups of chopped toasted pecans
- ¼ cup of cranberries
- Sea salt
- Freshly ground black pepper
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper.
- Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about 40 minutes.
- Flip the squash so that it's facing cut side up.
- In a large bowl, combine all the salad ingredients: the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries, and mix well.
- Fill the acorn squash halves with the salad and drizzle each with olive oil.