Stuff These Acorn Squashes with Quinoa-Mushroom Pilaf

Stuff These Acorn Squashes with Quinoa-Mushroom Pilaf

Acorn Squash Stuffed with Quinoa Mushroom Pilaf

Step up your squash game by stuffing 'em with delicious white wine and mushroom quinoa pilaf.

Course Main Course
Cuisine American, Mediterranean
Keyword acorn squash, leeks, mushroom, quinoa, white wine
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Déja Todman

Ingredients

  • 6 acorn squash
  • 2 cups uncooked quinoa
  • 4 cups vegetable broth
  • 2 cups chopped leeks
  • 1 cup sliced button mushrooms
  • 1 cup shitake mushrooms
  • 2/3 cup dry white wine
  • 2 Tbsp plus 2 tsp olive oil
  • 2 clove minced garlic
  • ¼ tsp rosemary
  • ½ tsp thyme
  • salt and black pepper to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Meanwhile, cut the tops off of 6 acorn squash and remove the seeds.
  3. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste.
  4. Bake for 25-30 minutes with the tops on the squash. They are done when the inner flesh is tender and can be pierced by a fork.
  5. While the squash is in the oven, make the quinoa. First rinse the quinoa well and then combine quinoa in a saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take about 15 to 20 minutes.
  6. Meanwhile, sauté the mushrooms and leeks in olive oil until tender, or about 5 minutes. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute until fragrant. Next, add the white wine and cook until the wine is mostly evaporated and begins to form a glaze over the vegetables. Taste and season with salt and pepper.
  7. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks and stir to evenly distribute.
  8. Remove the cooked squash from the oven and spoon the quinoa pilaf evenly into each squash.
  9. Garnish with a little parsley for a little pop of color.
  10. Serve and enjoy! 😀
 

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