Quinoa Stuffed Acorn Squash Rings
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!
Servings: 8 squash rings
Ingredients
- 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
Instructions
- 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.