Stuffed Acorn Squash with Quinoa, Pears, and Pecans Recipe

This delicious and light dish is perfect for the fall and winter months, and it features stuffed acorn squash with quinoa, pears, and pecans.

Roasted Acorn Squash: – ▢2 acorn squash, halved – ▢4 Tbsp avocado Oil, or olive oil – ▢4 Tbsp honey – ▢1 tsp sea salt, to taste – ▢2 tsp ground cinnamon Quinoa stuffing: – ▢¾ cup uncooked quinoa – ▢Zest of 1 orange – ▢¼ cup fresh orange juice, 1/2 orange, juiced – ▢3 Tbsp olive oil, or avocado oil – ▢¼ tsp ground cinnamon – ▢½ tsp sea salt – ▢1 large ripe pear, or apple, chopped – ▢½ cup dried cranberries – ▢1/3 cup pecans, chopped – ▢4 ounces goat cheese, crumbled*


Warm the oven up to 375 degrees F. Cut each acorn squash in half lengthwise and off at the ends. Take the seeds and rotten parts out of each half. 

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Lightly coat each half's meat with a tablespoon of olive oil. Place 1-2 tablespoons of honey in the middle of each acorn squash half. 

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Add cinnamon and kosher salt to the squash. Fill it up. Roast the acorn squash in the oven for 45 to 50 minutes, or until it is very soft when poked with a fork.

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Place the squash cut side up on a baking sheet.Soak the quinoa in water for 10 minutes in a small pot after giving it a good rinse.

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Take the quinoa out of the pot and add 1.5 cups of water. It will take about 15 minutes of simmering after the quinoa has been boiled for a full boil. 

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Then lower the heat to medium-low and cover the pot. Mix the orange juice, olive oil, cinnamon, and salt in a small bowl with a whisk.

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Move the cooked quinoa to a big bowl and pour the orange dressing over it when it's done stirring.

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Add the other ingredients to the bowl and stir well.Fill each acorn squash with rice stuffing and serve!

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