Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Morocco! This Moroccan Style Stuffed Acorn Squash is not just a meal—it's an exotic adventure waiting to happen in your kitchen. Imagine tender, caramelized acorn squash cradling a fragrant quinoa filling bursting with warm spices, sweet raisins, and crunchy almonds. Whether you're a seasoned home chef or a curious food explorer, this recipe promises to turn an ordinary dinner into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped almonds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the acorn squashes roast evenly and develop a nice caramelized flavor.
- Cut the acorn squashes in half lengthwise and scoop out the seeds and any stringy bits from the center. Place the halves cut side up on a baking sheet lined with parchment paper.
- Drizzle the insides of the acorn squashes with a little olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and slightly caramelized.
- While the squashes are roasting, rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the broth has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- In a large skillet over medium heat, add a splash of olive oil. Once heated, add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant. Stir in the ground cumin and ground cinnamon, allowing the spices to toast for about 30 seconds.
- Incorporate the cooked quinoa into the skillet along with the raisins and chopped almonds. Mix well to combine all the ingredients, and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Once the acorn squashes are done roasting, remove them from the oven. Carefully fill each half with the quinoa mixture, packing it in gently.
- Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, until heated through and the tops are slightly golden.
- Remove the stuffed squashes from the oven and let them cool for a few minutes before serving. Enjoy your Moroccan Style Stuffed Acorn Squash warm, garnished with additional chopped almonds or fresh herbs if desired.
Tips
- • For the most flavorful quinoa, toast it lightly in the skillet before adding broth to enhance its nutty taste. • Choose acorn squashes that are firm and heavy for their size, with a deep green or orange color indicating ripeness. • Don't rush the roasting process—letting the squash caramelize slowly develops deeper, richer flavors. • If you prefer a bit more heat, add a pinch of harissa or red pepper flakes to the quinoa mixture. • For a vegetarian protein boost, consider adding chickpeas to the quinoa filling. • Leftovers can be stored in an airtight container and reheated in the oven to maintain the squash's texture. • Fresh herbs like cilantro or parsley make an excellent garnish and add a bright, fresh note to the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
