Roasted Acorn Squash with Quinoa and Red Rice Stuffing
Heirloom quinoa and red rice add nutty, whole-grain goodness to autumn’s golden acorn squash. Serve alongside roast turkey or pork, or as a vegetarian main dish
- 4 acorn squashes, each about 1 1/2 lb.
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
- 3 1/4 cups water
- 3 Tbs. unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 cup chicken stock, warmed
- 1/2 cup almonds, toasted and chopped
- 2 Tbs. chopped fresh flat-leaf parsley
Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 425°F. Line 2 baking sheets with aluminum foil.
Cut the acorn squashes in half lengthwise and scoop out the seeds. Coat the squash cavities with the olive oil and season well with salt and pepper. Place the squash halves, cut side down, on the prepared baking sheets and roast for 15 minutes. Turn the squash halves over and rotate the pans from top to bottom. Continue roasting until the squashes are just tender when pierced, about 15 minutes more. Remove from the oven and set aside.
Reduce the oven temperature to 375°F.
Using the stuffing mix, water, salt, butter, onion, celery and stock, prepare the stuffing according to the package instructions, adding the almonds along with the dried cranberries (included with mix). Instead of transferring the stuffing to a baking dish, spoon about 1 cup into each squash cavity. Bake the squash for 30 minutes. Remove from the oven and let rest for 5 minutes. Sprinkle with the parsley and cut the squash halves into wedges. Serves 12 to 16.