Magazine Monday – Roasted Stuffed Acorn Squash


(Photo by my brother)

Michael Symon is my favourite Iron Chef. It’s not that I think his food is any better than the others, I supposed I’d have to taste them all to make that call, I just like his personality the best. I think it might be the giggle.

When I saw this recipe in Food and Wine in March I immediately added it to make “to make” list, not only did it sound delicious, it was also a  Michael Symon recipe. It sat on the to make list for a while, but I finally got around to making it this week. I replaced the vinaigrette with some lemon juice and olive oil to make it sugar-free challenge friendly, and I was missing a couple of ingredients so I just used the ones I had on hand for the stuffing. Oh, and I used acorn squash instead of delicata. Okay, maybe that’s a lot of changes but I think it’s still true to the spirit of the original recipe.

This is my Magazine Monday post from this week. Ivonne at Cream Puffs in Venice has been a little swamped lately (she was working on Sunday!) so I’m hosting this week. Here is what the other Magazine Monday-ers were up to:

Roasted Stuffed Acorn Squash

  • 2 acorn squash, halved with the seeds scooped out
  • 1 cup quinoa
  • 1 large Cortland Apple, cored and diced
  • 1/4 cup raisins
  • 1/4 cup pistachios
  • crumbled feta to taste
  • olive oil
  • lemon juice
  • salt and pepper
  1. Preheat the oven to 375 degrees. Season the insides of the squash with salt and pepper, and brush with olive oil. Place on a baking sheet skin side down and roast for 45 minutes.
  2. While the squash is roasting, cook the quinoa. In a medium pot, boil 2 cups salted water. Add quinoa and cook for 10 minutes. Add raisins and cook until all the water has been absorbed.
  3. Mix cooked quinoa with the diced apple and pistachio. Dress with olive oil and lemon juice.
  4. Scoop the quinoa mixture into the center of the cooked squash.
  5. Top with crumbled feta.

Enjoy!

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14 thoughts on “Magazine Monday – Roasted Stuffed Acorn Squash

  1. Hi Lynn, I love your blog, there are so many recipes I am looking forward to trying, but stuffed acorn squash is the first on the list. I’ll let you know how it turns out.

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