Roasted acorn squash rings filled with protein-packed quinoa, dried apricots, sliced almonds, mustard, and maple syrup. Sprinkle with pomegranate arils for a sweet pop of color! Vegetarian and gluten-free with an option to make it vegan.
My favorite cold weather vegetable is winter squash. Butternut squash, acorn squash… I love all kinds. They’re healthy, cheap, and can last for weeks. Butternut squash is great in lasagna or soup and is even amazing just roasted with some olive oil and salt. The unique shape of acorn squash is wonderful sliced in half and roasted with a touch of maple syrup, or you can cut it into rings to make this simple quinoa stuffed acorn squash. Serve a couple with salad for a light vegetarian main course or a hearty side dish.
How to Make Quinoa Stuffed Acorn Squash Rings
Start by preheating the oven to 375 degrees F. Cook the quinoa with vegetable broth – the broth gives it a bit more flavor. Then cut up the acorn squash into 1/2 inch wide rings. Discard the seeds and stringy bits inside. Spray a foil-lined baking sheet with cooking spray and spread the squash rings out in a single layer.
Then cut up the dried apricots into small pieces and add to a large bowl along with sliced almonds, mustard, butter, maple syrup, an egg, and the cooked quinoa. If you want to make this vegan, skip the egg or use your favorite egg substitute. Mix well. Then spoon about 1/3 cup of the quinoa mixture into the center of each ring. Push down to flatten and compact the mixture. Then bake for 30-40 minutes until the squash is tender (to test it you can poke the squash part it with a fork, it should go in easily). Allow to cool for a few minutes, then use a large spatula to transfer the squash rings to their serving plate. Sprinkle with pomegranate arils right before serving.
Looking for more recipes perfect for the holidays? Try this Butternut Squash Lasagna, Instant Pot Cheesy Carrots and Parsnips, or Instant Pot Mac and Cheese. For sweet options, check out these Mini Caramel Apple Cheesecakes or this roundup of beautiful fall desserts. If you try this recipe for quinoa stuffed acorn squash rings, leave a comment and review below and let me know how you liked it!
Roasted acorn squash rings filled with protein-packed quinoa, dried apricots, sliced almonds, mustard, and maple syrup. Sprinkle with pomegranate arils for a sweet pop of color!
- 1 cup quinoa
- 2 cups vegetable broth
- 2 large acorn squash
- 1 cup dried apricots
- 1/3 cup sliced almonds
- 1 egg (leave out the egg to make this vegan)
- 2 teaspoon mustard
- 1/4 cup maple syrup
- 1 cup pomegranate arils
Preheat the oven to 375 degrees F.
Cook the quinoa in about 2 cups of vegetable broth following package instructions.
Cut the acorn squash into about 1/2 to 3/4 inch rings, scoop out the inside strings and seeds.
Spray a foil-lined baking sheet with cooking spray and arrange the squash rings in a single layer (you may need two baking sheets).
Cut the apricots into small pieces and mix together the apricot, almonds, mustard, egg, and maple syrup in a large bowl. Add the cooked quinoa and mix well.
Put about 1/3 cup of the quinoa mixture in the center of each one, pushing down to flatten and compact.
Bake for 30-40 minutes until the squash is roasted and tender.
Use a large spatula to pick up the rings so they stay together. Sprinkle with pomegranate arils when ready to serve.