Acorn Squash Stuffed with Quinoa, Soy Granules & Dried Fruits

Acorn Squash has a rather nutty flavor and a shape that just invites you to put something inside it. My mom actually made a very similar recipe when I came for a visit and it was so good that I never wanted it to finish. she made it with Seitan and I was looking for a gluten-free version, but try it with Seitan as well!

It looks quite complicated but it is actually quick and easy. you make the filling, clean the squash a bit and bake.

For me- this is definitely a comfort food, it is warm, very tasty, and has a classic taste that reminds me of similar foods that I ate as a child. I love Dried fruits in everything but even my spouse who declares his dislike to dried fruits in cooked dishes, really enjoyed his meal.

Acorn Squash stuffed with Quinoa, Soy and Dried Fruit
Acorn Squash stuffed with Quinoa, Soy and Dried Fruit

Acorn Squash Stuffed with Quinoa, Soy Granules & Dried Fruits
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
35 minutes
Acorn Squash Stuffed with Quinoa, Soy Granules & Dried Fruits
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
Prepare the Squash
  1. Cut the top of the squash and keep the "lid" aside. If the squash isn't standing straight, you can cut a very thin layer of the bottom until it is stable.
  2. Scoop out the seeds. Try carving out some of the inner squash pieces to chop and mix with the filling.
  3. Bake the acorn squashes with their lids at 180 degrees C for 25-30 minutes until they are soft.
Prepare the Filling
  1. Drain the soy flakes over a strainer and squeeze lightly with a fork to let more water come out.
  2. Fry 2 tbsp olive oil with the Soy and shallot onion for 2 minutes. lower the heat and add the dried fruits, chili, paprika, soy sauce, wine and salt & pepper. keep cooking for about 15 minutes. towards the end- add the chopped squash pieces and maple. you will probably need to add water during the cooking but add up to 50 ml at a time.
  3. In the meantime - work on the Quinoa. cover the quinoa with water, bring to a boil. lower the heat, cover and keep cooking for another 10 minutes. when turning off heat- keep the lid on for a few more minutes (to let the water steams absorb back to the quinoa)
  4. When the Quinoa and soy are ready - mix them together.
Stuff the Acorn Squash
  1. Stuff the Acorn Squash with the filling, make sure to squeeze it in. bake for another 5 minutes at 170 degrees C. Serve with the lids.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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