This is the absolute perfect dish to make for the holidays. Who needs a centerpiece when dinner is this colorful? Its beautiful. Its flavorful. Its filling AND the greens underneath are re-purposed carrot tops, so it cuts back on food waste! Since I am a food stylist by day, I have a lot more food waste on my hands than I’d like to. Because of this, I try to avoid waste at home wherever I can!
Quinoa Stuffed Acorn Squash
These stuffed acorn squash are the perfect thing to serve at your holiday dinner! They are flavorful, hearty, and so colorful you wont even need a centerpiece!
- 2 Tbsp olive oil
- 2 shallots, chopped
- 2 cups vegetable stock
- 1 cup red quinoa, rinsed
- 1 sweet potato, peeled and chopped into 1/2 inch chunks
- 2 acorn or delicata squash
- 1 Tbsp dijon mustard
- 2 Tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 can chickpeas, drained and rinsed
- salt and pepper, to taste
- pomegranate seeds, for garnish if desired
- Step 1 1. Pre-heat the oven to 400F. In a medium sauce pot, heat the oil on medium heat until it flows like water.
- Step 2 2. Add the chopped shallots and cook for two minutes.
- Step 3 3. Add the vegetable stock, red quinoa and sweet potato. Bring to a simmer. Then reduce the heat to low and continue to cook covered for 20 minutes. (set a timer, you’re about to get busy)
- Step 4 4. Meanwhile, slice the squash in half, scoop out the seeds, and place face down on a parchment lined sheet pan. Roast in the oven for 15-20 minutes.
- Step 5 5. While the squash is going, mix together the dijon, apple cider vinegar, and olive oil in a small bowl. Add to the now cooked quinoa mixture. Stir in the chickpeas.
- Step 6 6. To serve, spoon the quinoa mixture in the center of the squash and place on a serving platter lined with greens of your choice. I used carrot tops and salad greens that were already in the fridge. Top with pomegranate seeds, if desired.