Quinoa-Stuffed Acorn Squash with Figs and Sage
 
Hands-on time
Cook time
Total time
 
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Yields: 4 servings
Ingredients
  • 2 medium-sized acorn squash
  • 1 tsp olive oil + extra for roasting squash
  • 3/4 cup uncooked quinoa
  • 1 1/4 cup vegetable stock or broth
  • 2/3 cup chopped yellow onion (I used 1 small onion from our CSA)
  • 1 small stalk celery, thinly sliced (about 1/2 cup)
  • 8 figs, stems trimmed off and quartered
  • heaping 1/2 Tbsp minced fresh sage leaves
  • 1 1/2 Tbsp balsamic vinegar
  • balsamic reduction for drizzling (optional)
Instructions
  1. Preheat oven to 375. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  2. Cut each squash in half width-wise. Scoop out the seeds (I like to use an ice cream scoop for this!) and save for later if you'd like to roast them, or discard. Scrape the flesh clean. Cut a tiny slice off the bottom of each squash half so that it can stand upright.
  3. Drizzle a tiny bit of olive oil in each squash half and spread around. Invert the squash onto the lined baking sheet and roast until fork tender, about 45 minutes. If your squash are larger, you may have to return them (especially the bottom halves) to the oven for an additional 15 minutes.
  4. In the meantime, rinse quinoa and add to a small pot with the vegetable stock. Simmer until tender, 12-15 minutes. Set aside.
  5. Heat olive oil in a large pan over medium heat. Add onion and saute until beginning to soften, 2-3 minutes. Add celery and figs and saute an additional 5 minutes, stirring occasionally. Celery and onions should be softened and figs should be juicy. Remove from heat. Stir in quinoa, sage, and balsamic vinegar.
  6. Pack quinoa into roasted squash halves and return to the oven for 10-15 minutes to bake everything together.
  7. Drizzle finished squash with balsamic reduction. Serve hot. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/quinoa-stuffed-acorn-squash-with-figs-and-sage/