Harvest Stuffed Acorn Squash Recipe

Kara Ibarguen

Servings

6

Prep Time

30 minutes

Cook Time

1 hours

Calories

379

This stuffed squash recipe is sure to please your dinner crowd and make your table look extra special. The toasted laver and pepitas lend it a nutty note while the melty goat cheese makes it a pleasantly satisfying dish.

Harvest Stuffed Acorn Squash Recipe

Ingredients

  • 3 Acorn Squash (grapefruit size)
  • 1 C Quinoa (+ 2 C water)
  • 1/3 C Hulled Pepitas
  • 1/2 Yellow Onion, chopped
  • 1 T Minced garlic
  • 2 T Alaria, snipped small
  • 4 oz Baby Bella Mushrooms, chopped
  • 4 oz Goat Cheese crumbles
  • 1/2 C Dried Cherries or Cranberries (optional)
  • 1 tsp Dry Thyme Leaves
  • 1/2 tsp Sea Salt w Sea Veg + Cracked Black Pepper, to taste
  • 1/3 C Laver, in 1/2” pieces
  • 1 C Asiago, Fontina, Parmesan, Provolone Blend

Directions

  1. Preheat oven to 400°

Prepare the Squash

  1. Slice the squash in 1/2 from tip to top

  2. Scoop out the seeds + discard

  3. Sprinkle the inside of the squash with olive oil + sea salt

  4. Then place skin-side-up on a parchment-lined baking sheet

  5. Bake for about 45 mins, until flesh is tender

Prepare the Stuffing

  1. Bring the 2 C water to a boil

  2. Add the quinoa + simmer for about 15 mins or until the water is absorbed

  3. Let it sit for 10 mins, covered, then fluff, + cool completely

  4. In a dry skillet, toast the pepitas + set them aside

  5. Likewise, toast the Laver + set it aside

  6. Heat a skillet with a drizzle of olive oil, then add the onion and garlic

  7. Cook until translucent, then add the mushrooms, Alaria and seasoning

  8. Add this mixture to the quinoa + stir to cool before adding the goat cheese + pepitas

  9. Fill each ½ squash with stuffing, then sprinkle with the toasted Laver and blend

  10. Bake for an additional 15-20 minutes or until toasted light brown and the cheese is melted