Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.

Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

Course Main, Side
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 526 kcal

Ingredients

Squash

  • 4 acorn squash
  • 2 tbsp olive oil extra virgin
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground allspice
  • 1/4 tsp organic ground ginger
  • 1/4 tsp organic ground cinnamon
  • 1 pinch organic red pepper flakes

Filling

  • 1 cup quinoa
  • 5 tsp olive oil extra virgin
  • 1 tbsp shallots finely diced
  • 3 tbsp fennel finely diced
  • 2 cups water
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground coriander
  • 1/4 tsp organic ground cumin
  • 2 cloves garlic minced
  • 1/8 tsp organic red pepper flakes
  • 1/4 cup dried cranberries raisins, or cherries
  • Lemon juiced
  • 6 cups Swiss chard stemmed and chopped

Instructions

  1. Preheat oven to 350°F and line a sheet pan with parchment paper.
  2. Cut the tops off the squash and scoop out the seeds. Cut the pointy ends off the squash so that they will stand up once they are stuffed.
  3. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of the squash with your finger. If it is soft, transfer the squash from the oven and cover with foil until ready to fill them.
  4. Meanwhile, make the filling. Put the quinoa in a fine mesh sieve and rinse will under running cold water.
  5. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel, and saute until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the water and 1/4 teaspoon of sea salt, cover, and bring to a boil, the lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from heat, and fluff with a fork.
  6. While the quinoa is cooking, heat the 1 Tablepoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining 1/4 teaspoon of salt. Saute until the greens are tender, (about 5 minutes for kale and 3 for chard). Remove from the heat and stir in a squeeze of the lemon juice.
  7. Spoon the quinoa mixture into the squash. Top each squash with a scoop of the greens.

Recipe Notes

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