Stuffed Acorn Squash w Quinoa & Broccoli
Serves 2
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 1 acorn squash per 2 people
  2. 1 cup Quinoa
  3. 1 cup low sodium chicken or veggie stock
  4. 2 cups water
  5. 1 TBS extra virgin olive oil (EVOO)
  6. 1/2 cup chopped onion
  7. 2-3 cloves garlic, minced
  8. 1 cup broccoli or broccolini
  9. 1/2 cup tamari almonds chopped*
  10. 1/4-1/2 cup tart dried cherries*
  11. *last 2 ingredients can be found in the bulk section of your health food store
  1. Preheat oven to 400°, meanwhile rinse the quinoa* in a fine mesh strainer and let drain
  2. Cut the squash length wise, scoop out seeds and spread a thin layer of butter on fleshy part and season with salt and pepper. Place squash flesh side up into a glass baking dish and into the heated oven.
  3. Place water, stock and rinsed quinoa into a pot, cover, bring to a boil and turn down to a simmer until water is absorbed.
  4. In a skillet heated to medium, drizzle with EVOO and sauté onion and garlic until fragrant. Add the broccolini and sauté until bright green approximately 2-4 minutes. Remove from heat.
  5. When squash is cooked, approximately 20-30 minutes, flesh is tender but still gives slight resistance when knife is inserted, remove from the oven, transfer 1/2 to a plate, spoon quinoa into the center, top with broccolini, onion, garlic mix and almonds and cherries.
  1. *Why rinse Quinoa? Quinoa is actually a seed and is coated with saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste if not rinsed.
Kim Kane - Health Coach