loveandlemons4.9
Quinoa Salad Stuffed Acorn Squash
Quinoa Salad Stuffed Acorn Squash is a healthy vegetarian Thanksgiving main dish.
👥 8 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice each acorn squash in half and drizzle with olive oil, balsamic vinegar, and sprinkle with a few generous pinches of salt and pepper. Place the squash cut side down on the baking sheet. Roast until the squash is tender when pierced with a fork, about ⏱️ 40 minutes depending on the size of the squash. Halfway through, flip the squash so that it's facing cut side up.
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2
In a large bowl, combine all the salad ingredients - the olive oil, shallot, garlic, mustard, lemon juice, quinoa, spinach, parsley, apple, pecans, and cranberries - and mix well. Season to taste.
fresh lemon juice3 tablespoonschopped spinach4 cupschopped parsley1 cupapple, diced1
3
Fill the acorn squash halves with the salad and drizzle each with olive oil, or serve with tahini sauce, if desired.
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