- 1/2 cup quinoa, preferably rainbow variety, rinsed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 acorn squash
- 2 tablespoons unsalted butter, divided
- 1 shallot, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/4 cup dried cranberries
- 1/4 cup dried apples, diced
- 1/4 cup sliced almonds, toasted
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 cup low-sodium vegetable broth
Cut each squash in half, scoop out and discard seeds and pulp, and place cut-side down in a 9x13-inch baking dish filled with 1/2 inch of water. Bake 30 minutes, or until just tender.
Meanwhile, combine quinoa, broth, cinnamon, allspice, nutmeg, salt and pepper in a large, heavy bottomed pot and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, for 8 to 10 minutes. Add cooked vegetables to the simmering quinoa, along with dried cranberries, and apples.
Simmer for 10 minutes more, at which point the quinoa should be fully cooked and hold together like sticky rice. Remove from heat and stir in almonds and parsley.
Fill each squash half with quinoa mixture, mounding it over the top, and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.