The fall season is loaded with squash of all shapes and sizes. We bake them, roast them, mash them and even stuff them. In this post, I stuffed acorn squash with quinoa. Quinoa is a grain that doesn’t have much of a taste on it’s own, but it will take on the flavors of whatever you add to it.
I first took the squash and cut the tops off with the stems attached and deseeded them. I rubbed the cavity with olive oil, salt and pepper. While they were baking, I started on the quinoa. I cooked the quinoa according to the package and set aside. I sautéed chopped shallots in some olive oil. I put the shallots along with the excess pan oil, into the quinoa and mixed.
Pecans, dried cranberries, cinnamon and fresh thyme is stirred into the quinoa to complete the filling. This quinoa recipe can also be used as a side dish, as well. When the squash is fork tender, I removed them from the oven and filled them with the quinoa mix. They were popped back into the oven just to heat the filling through. This couldn’t be any easier.