Do you ever make a dish that you know you just nailed it even before trying the finished product? This would be that dish for me. I love creating recipes that are visually pleasing especially if it’s an ingredient like quinoa or acorn squash that not everyone is accustomed to cooking with. Plus it doesn’t hurt to have a low FODMAP food that everyone will enjoy! Not only is this dish perfect for entertaining but it can easily go from a side dish into a main dish depending on the size of the acorn squash. Feel free to add proteins like tofu, grilled shrimp, chicken or even ground meat. My mother in law was so impressed when I made this for her that she has incorporated it into her own meal routine. I hear from her weekly poker group how much they love it.
I would love to hear from you. What are some of your favorite side dishes to make for a dinner party? If you’re looking for more recipe inspirations, check out the Fall Harvest Salad & Summer Spaghetti Squash.
Acorn Squash Stuffed with Herb QuinoaPrint Recipe
- Ingredients for Squash:
- 1 Small or Medium Acorn Squash
- Extra Virgin Olive Oil, for drizzling
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Pepper
- Ingredients for Quinoa:
- 1/2 Cup Quinoa
- 1 Cup Water
- 1 Teaspoon Olive Oil
- 1/4 Cup Tomatoes, diced
- 1/4 Cup Bell Peppers, diced
- 1/4 Cup Parsley, chopped
- Handful of Spinach or Arugula
- Squeeze of Lemon
- Salt & Pepper, to taste
Preheat oven to 375 degrees. Cut acorn squash in half & scoop out the center seeds. Drizzle squash with olive oil, salt & pepper and place skin side up on aluminum covered baking sheet. Bake for 25-30 minutes.
Meanwhile prepare the quinoa. In a small pot on high heat, combine 1 cup water and 1/2 cup quinoa. Once water begins to boil, cover and lower heat to low. Cook for 15 minutes. **A trick for super fluffy quinoa** Remove pot from heat, fluff with fork and put a paper towel sheet on top of pot & cover for an additional 5 minutes. Trust me it works!
Combine quinoa, olive oil, parsley, tomatoes, green pepper, arugula, lemon, salt & pepper in a medium sized bowl.
Scoop quinoa into acorn squash and serve.