Greggs Stuffed Acorn Squash With Quinoa Cranberries And Swiss Chard Recipes

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VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13



Vegan Quinoa-Cranberry Stuffed Acorn Squash image

Steps:

  • Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
  • Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped

GREGG'S STUFFED ACORN SQUASH WITH QUINOA, CRANBERRIES, AND SWISS CHARD

Categories     Side     Roast     Cranberry     Quinoa     Squash     Chard     Simmer     Boil

Yield serves 4

Number Of Ingredients 22



Gregg's Stuffed Acorn Squash with Quinoa, Cranberries, and Swiss Chard image

Steps:

  • Preheat the oven to 350°F and line a sheet pan with parchment paper.
  • To make the squash, cut the tops off the squash and scoop out the strings and seeds. Also cut the pointy ends off the bottoms of the squash so they'll stand up once they're stuffed.
  • 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 a squash with your finger. If it's soft, transfer the squash from the oven and cover with foil until you're ready to fill them.
  • Meanwhile, make the filling. Put the quinoa in a fine-mesh sieve and rinse well under running cold water.
  • Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel and sauté until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the broth and 1/4 teaspoon of the salt, cover, and bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from the heat, and fluff with a fork.
  • While the quinoa is cooking, heat the 1 tablespoon of olive oil in a large sauté 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 salt. Sauté until the greens are tender, about 5 minutes for kale, or 3 minutes for chard. Remove from the heat and stir in a squeeze of the lemon juice.
  • To assemble the dish, spoon the quinoa mixture into the squash, then top each squash with a scoop of the greens.
  • storage
  • Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.
  • nutrition information
  • (per serving)
  • Calories: 530
  • Total Fat: 16.3g (2.3g saturated, 9.9g monounsaturated)
  • Carbohydrates: 93g
  • Protein: 11g
  • Fiber: 13g
  • Sodium: 650mg
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Squash
4 acorn squash
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Filling
1 cup quinoa
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon finely diced shallot
3 tablespoons finely diced fennel
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups Magic Mineral Broth (page 54) or water
1/2 teaspoon sea salt
2 cloves garlic, minced
Pinch of red pepper flakes
1/2 cup dried cranberries or raisins
6 cups stemmed and chopped Swiss chard or kale, in bite-size pieces
Fresh squeezed lemon juice

QUINOA-STUFFED ACORN SQUASH

Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. -Valarree Osters, Lodi, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 15



Quinoa-Stuffed Acorn Squash image

Steps:

  • Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.

Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.

2 small acorn squash (about 1-1/2 pounds each)
1 tablespoon olive oil
1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/4 teaspoon garlic powder
2 Italian turkey sausage links (about 8 ounces), casings removed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
3/4 cup quinoa, rinsed
1-1/2 cups chicken stock
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
Shredded Parmesan cheese
Additional minced fresh parsley

QUINOA-STUFFED ACORN SQUASH

Quinoa made in a savory and sweet fashion is mixed with freshly baked acorn squash and all laid back in the shell.

Provided by extremegabby

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h10m

Yield 2

Number Of Ingredients 11



Quinoa-Stuffed Acorn Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  • Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
  • Drizzle olive oil over quinoa mixture and add salt; mix well.
  • Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 128.2 g, Fat 22.3 g, Fiber 15.3 g, Protein 17.5 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 37.2 g

1 large acorn squash, halved and seeded
1 ½ cups water
1 cup quinoa
¼ cup chopped prunes
¼ cup chopped raisins
¼ cup chopped dried apricots
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil, or to taste
salt to taste
¼ cup chopped pecans

FALL BRODO WITH ACORN SQUASH, SWISS CHARD, AND BACON

In 'Sunday Soup' by Betty Rosbottom; you will need to use real homemade chicken stock for the best flavor.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9



Fall Brodo With Acorn Squash, Swiss Chard, and Bacon image

Steps:

  • Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
  • Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
  • Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
  • Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
  • In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
  • Using a slotted spoon, remove the bacon and drain on paper towels.
  • Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
  • When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
  • Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
  • Add in the chard and cook until it wilts, for 1-2 mintues.
  • Taste and season with salt and cayenne pepper.
  • To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.

Nutrition Facts : Calories 375.4, Fat 16.4, SaturatedFat 5.7, Cholesterol 29.8, Sodium 886.4, Carbohydrate 40.8, Fiber 3.6, Sugar 7.5, Protein 17.5

1 1/2-1 3/4 lbs acorn squash
12 ounces swiss chard, preferably with dark green leaves and red stalks
6 slices good quality bacon, cut into 1/2-inch pieces
1 1/3 cups chopped onions
8 cups chicken stock (made from scratch)
1 cup farfalle pasta
kosher salt
cayenne pepper
1/2 cup coarsely grated parmigiano-reggiano cheese

ACORN SQUASH WITH QUINOA CRANBERRY STUFFING

If you are looking for an easy weeknight dinner, you can't go wrong with stuffed vegetables.

Provided by Renee Pottle

Categories     Entree

Time 1h30m

Yield 2 servings

Number Of Ingredients 10



Acorn Squash with Quinoa Cranberry Stuffing image

Steps:

  • Preheat oven to 400 degrees.
  • Cut squash in half, lengthwise. Scoop out and discard seeds.
  • Grease a baking pan. Place squash hollow side down in pan. Bake for 50 minutes or until squash is fork-tender.
  • Meanwhile heat olive oil in a 2-quart saucepan over medium heat. Sauté celery and shallot until soft. Add quinoa, water, cranberries, sugar, and walnuts. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until quinoa is tender and most of the water is absorbed.
  • Remove from heat and add salt and pepper to taste.
  • Carefully flip the squash. Stuff each with half of the stuffing mixture. Cover with grated Parmesan cheese.
  • Return to oven and cook until heated through, 5-15 minutes.

1 small acorn squash
1 stalk celery, chopped
1 small shallot, diced
2 Tablespoons olive oil
½ cup red quinoa
1 cup water or broth
½ cup fresh cranberries
2 Tablespoons brown sugar
¼ cup chopped walnuts
Parmesan cheese

QUINOA-STUFFED ACORN SQUASH

From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too.

Provided by brokenburner

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Quinoa-Stuffed Acorn Squash image

Steps:

  • Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
  • Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
  • In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
  • Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
  • Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.

Nutrition Facts : Calories 372.7, Fat 14.3, SaturatedFat 1.6, Sodium 13.8, Carbohydrate 59.3, Fiber 8, Sugar 16.2, Protein 8.3

cooking spray
2 lbs acorn squash (2 @ 1 lb each)
2 tablespoons honey
1/2 cup quinoa (uncooked)
1/3 cup natural almonds (raw)
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon fresh lemon juice
1/3 cup dried apricot, chopped
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh mint leaves
salt & freshly ground black pepper, to taste

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From 31daily.com


STUFFED ACORN SQUASH WITH QUINOA, PEARS, AND PECANS
Place the acorn squash cut-side up on a baking sheet and roast in the oven for 45 to 50 minutes or until the squash is very tender when poked with a fork. To Prepare the Quinoa stuffing Rinse the quinoa well and soak it in a small pot for about 10 minutes.
From theroastedroot.net


QUINOA & BROCCOLI STUFFED ACORN SQUASH MEAL KIT DELIVERY ...
While the squash roasts, add the quinoa to the pot of boiling water. Cover, reduce the heat and let simmer, 14 to 16 minutes, until tender. Transfer to a large bowl and reserve the pot. While the quinoa cooks, heat a medium dry pan on medium. Add the pecans and toast, 3 to 4 minutes, until fragrant. Add the honey and remaining smoked paprika.
From makegoodfood.ca


VEGETARIAN STUFFED ACORN SQUASH RECIPE - COOKIE AND KATE
Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes.
From cookieandkate.com


ACORN SQUASH STUFFED WITH QUINOA RECIPES ALL YOU NEED IS …
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan. Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 ...
From stevehacks.com


CRANBERRY PECAN QUINOA STUFFED ACORN SQUASH - AMBITIOUS ...
Bring to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Remove thyme sprigs from quinoa and discard. Next stir in coconut oil, orange juice, honey, turmeric and salt and stir to combine. Fold in dried cranberries and chopped pecans.
From ambitiouskitchen.com


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