Roasted Acorn Squash with Quinoa | PCC Natural Markets

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Roasted Acorn Squash with Quinoa

Serves: 4

Your rating: None (4 votes)
Your rating: None (4 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 425° F.

Place squash face-up on a lined baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender, 25 to 30 minutes.

Meanwhile, bring the stock to a boil in a saucepan. Add quinoa and reduce heat to low. Cook, covered, until all the liquid is absorbed, about 15 minutes. Turn off heat and allow to sit for 10 minutes.

Toss quinoa with 1 tablespoon olive oil, vinegar, shallot, goat cheese, spinach, walnuts, prunes, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.

Fill each squash cavity with quinoa mixture and return to the oven. Cook until cheese melts and quinoa toasts slightly, about 10 minutes.

Recipe by Jackie Freeman, PCC Chef

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Make extra filling for a side dish

I doubled the filling ingredients so that there would be plenty of leftovers after the squash was filled. Tasy side dish or late-night snack.

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