Quinoa-Stuffed Acorn Squash with Cilantro and Roasted Onion Olive Oil

For many of us, the New Year always brings ambitious resolutions that include eating healthier. We get it and we’re in. To play our part, we’ll be offering up lighter, vegetarian dishes each week throughout the month of January. Starting us off is a main course that includes quinoa (a wonder food that’s become very popular over the past few years) and other healthier ingredients all served in a bowl you can eat! This is an adaptation of a recipe we stumbled on by Jeanine Donofrio from Camille Styles. Of course, the variations are endless: substitute roasted eggplant or carrots, kale, cauliflower, mushrooms or tomatoes. Nobody said eating healthier has to be boring! You will have extra stuffing left over but after we tasted it in the OT kitchen we were thrilled. Overstuff your squashes and let some spill over on the plate.

INGREDIENTS

• 2 small acorn squashes
• 3-4 tablespoons of Olive This! Cilantro and Roasted Onion Olive Oil
• ¼ cup chopped red onion
• ¼ cup chopped shallots
• 3 garlic cloves minced or pressed through a garlic press
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1 cup chopped arugula
• 2 teaspoons Olive This! Traditional Balsamic
• 2 cups cooked quinoa
• ¾ cup Gorgonzola cheese
• ½ cup chopped scallions
• ½ teaspoon red pepper flakes
• ½ cup slivered almonds
• ½ cup dried cranberries

DIRECTIONS

Preheat oven to 425 degrees F.

Cut acorn squashes in half lengthwise with a very sharp knife. Spoon out the stringy insides and seeds.

If necessary, cut off a small piece from the bottom of each bowl to get it to sit upright.

Drizzle each squash half with the Cilantro and Roasted Onion Olive Oil then sprinkle with salt and pepper. Place squash on an oiled baking sheet cut side down and roast for about 25 minutes.

Flip each half over and roast for another 15-20 minutes until the flesh is tender when tested with a fork. Set cooked squash bowls aside.

Prepare your quinoa according to package directions (for additional flavor you could use a low-sodium vegetable broth in place of water).

To make your filling, heat 2 tablespoons of the Cilantro and Roasted Onion Olive Oil in a large skillet. Sauté the chopped red onions and shallots until they soften and just start to become translucent (about 5 minutes). Add the 3 minced cloves of garlic, 2 teaspoons of ground cumin, and 1 teaspoon of cinnamon. Cook for another 1 minute, stirring until fragrant.

Add the 1 cup of arugula and stir to combine until the arugula wilts down just a bit. Remove from heat and add the 2 teaspoons of balsamic vinegar, the 2 cups of cooked quinoa, and the 1 tablespoon of honey. Toss well.

Stir in the ¾ cup gorgonzola cheese, ½ cup chopped scallions, ½ teaspoon red pepper flakes, ½ cup slivered almonds, and ½ cup dried cranberries. Adjust seasonings according to your taste. To serve, divide the filling among the four roasted acorn squashes. Top with extra gorgonzola cheese and slivered almonds and another drizzle of the olive oil (if desired).

Serve warm.

The filling can be made ahead (up to a day) and stored in an airtight container in the fridge. You may want to keep the slivered almonds separate so they’ll still have some crunch). Before serving, warm the filling in the microwave or on the stove in a skillet adding more olive oil as needed. Then add in the almonds and continue with any toppings/garnishes.

SERVES 4

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.