Roasted acorn squash gets filled with a sweet and savory balsamic quinoa salad for a filling meatless meal.
Okay, this is going to be a short and sweet post today, which is good as this recipe is a bit more involved than my usual go-to meals. But I promise it’s worth the effort!
The best part of this dish is the balsamic quinoa salad and was so excited that not all of it fit in the squash so I was able to snack while the squash cooked ;). For the salad, simply cook quinoa (for best flavor cook in either vegetable or chicken broth). Once cooked, stir in a simple dressing made from olive oil, balsamic vinegar, dijon mustard, and black pepper. After tossing quinoa in dressing, add in sautéed garlic and chickpeas along with some dried cranberries and sliced almonds. I could not get enough of all the different textures and flavors going on, so good!
For the acorn squash, be sure to season each half well will olive oil, salt, and pepper. If you want to also eat the skin of the squash, I’d also recommend rubbing the outside of the halves with olive oil, salt, and pepper as well.
Sorry for the short post today, but this month is crazy (in a good way) as Bry and I head up to Maine for skiing this weekend and then the next week we fly out to California. Again, no complaints here just lots of cooking, picture taking, and writing to get done before we head out!
So here’s a toast to snow and hoping there’s lots of it up in the mountains this weekend!
- 2 acorn squashes
- 1 tablespoon + 1 tsp extra virgin olive oil
- Salt and pepper
- 1 cup uncooked quinoa
- 2 cups low sodium vegetable or chicken broth
- 1 tablespoon + 1 tsp extra virgin olive oil, separated
- 3 cloves garlic
- 1 cup chickpeas
- 2 tablespoons balsamic vinegar
- 1 tsp dijon mustard
- Salt and pepper
- 1/3 cup slivered almonds
- 1/4 cup dried cranberries
- Freshly grated parmigiana reggiano cheese (optional)
- Preheat oven to 400F. Cut squash in half length-wise and remove seeds. Brush inside of each squash half with 1/2 tsp olive oil and generally season with salt and pepper. Optional to also oil, salt, and pepper skin of squash. Place on cut-side down on baking sheet and bake for 45 minutes.
- While squash bakes, combine 1 cup quinoa with 2 cups broth in medium saucepan. Bring to a boil, then reduce to simmer. Cover and simmer 15 minutes. Remove from heat and allow to sit for 5 min (do not remove the lid).
- While quinoa cooks, add 1 tsp olive oil to a small skillet and heat over medium-low. Add minced garlic and 1 cup chickpeas. Cook until garlic is fragrant and chickpeas start to get a bit crispy. Set aside.
- In small bowl or container, whisk together 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 tsp dijon mustard and sprinkle of black pepper. Pour dressing over cooked quinoa and stir well. Finally, add in almonds, dried cranberries, chickpeas, and garlic.
- Once squash has cooked 45 minutes, remove from oven and stuff with quinoa mixture. Place stuffed squash back in oven, with stuffed sides up, and cook anther 15-20 minutes or until squash is very soft when pierced with a fork.
- Remove and enjoy! Option to serve with grated parmigiana reggiano cheese, which Bry highly recommends.