Baked Acorn Squash with Moroccan Quinoa & Pomegranate Stuffing -V A Recipe

Looking for an easy BAKED ACORN SQUASH WITH MOROCCAN QUINOA & POMEGRANATE STUFFING -V A recipe? Learn how to make BAKED ACORN SQUASH WITH MOROCCAN QUINOA & POMEGRANATE STUFFING -V A using healthy ingredients.


Submitted by amydrummond

Makes 4 servings



This would be a perfect addition to any Thanksgiving table, but especially for a vegetarian or vegan affair.

Recipe Ingredients for BAKED ACORN SQUASH WITH MOROCCAN QUINOA & POMEGRANATE STUFFING -V A

2 acorn squash
3 tablespoons olive oil, divided
1 1/2 teaspoons salt (plus more to taste)
1 1/2 teaspoons fresh black pepper
1/2 cup water
2 cups vegetable broth
1 teaspoon salt
1 cup quinoa
2 bay leaves
1/2 cup pine nuts or coarsely chopped cashews
1 onion, diced
8 ounces crimini mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 pinch of ground cloves
1 tsp lemon peel
1/2 cup currants
1 cup pomegranate

Recipe Directions for BAKED ACORN SQUASH WITH MOROCCAN QUINOA & POMEGRANATE STUFFING -V A

  1. Preheat oven to 375 degrees. Cut squashes in half, scooping out the seeds, and brush with 1 tablespoon of the olive oil. Season with about 1/2 teaspoon salt and fresh pepper. Place face down on a roasting pan, pouring 1/2 cup water into the reservoir below the rack (you could also use a wire cooling rack in a large baking dish, or even a rimmed baking sheet, to elevate the squash). Bake for 30-35 minutes, until tender.

  2. While squash is baking, bring the vegetable broth up to a boil. Add quinoa and bay leaves, then reduce heat to a low simmer. Cover and cook for 15 minutes, until all liquid is absorbed and the germ is visible in a ring around each grain. Remove from heat , fluff with a fork and remove bay leaves, set aside.

  3. Heat a large dry skillet and toast the pine nuts or cashews, shaking pan frequently, until turning golden and fragrant. Remove nuts to let cool. Add 2 tablespoons olive oil to the pan, and over medium heat sauté onions until soft and translucent. Add mushrooms, garlic, cinnamon, cardamom and cloves. Stir for about 5 minutes, until mushrooms have softened. Transfer mushroom mixture to a large mixing bowl and add the pine nuts, lemon zest, currants, another teaspoon of the salt and pepper (or more to taste) and a bit more than half the pomegranate seeds. Mix well.

  4. Turn squashes over so they?re cut-side-up, and reposition on rack in roasting pan or baking dish. Scoop filling into cavities of each, piling it nice and high (you may have a bit of filling leftover, depending on the size of the squashes ? keep it for a snack). Bake for 20 minutes. Top with remaining pomegranate seeds.

Categories

Vegetables, Main Dish, Moroccan, Thanksgiving, Bake, Saute, Vegetarian

Nutrition Facts
Serving Size 584.2g
Amount Per Serving
Calories
535
Calories from Fat
229
% Daily Value*
Total Fat
25.5g
39%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1852mg
77%
Potassium
1659mg
47%
Total Carbohydrates
68.2g
23%
Dietary Fiber
9.0g
36%
Sugars
11.4g
Protein
15.0g
Vitamin A 17% Vitamin C 59%
Calcium 13% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in manganese
  • High in vitamin C
  •   Bad points
  • High in sodium
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