Description
Mushroom and Quinoa Stuffed Acorn Squash with parmesan and rich balsamic reduction. A decadently delicious, gluten free entree or side dish brimming with fall flavors.
Ingredients
- 2 medium acorn squashes
- 3 Tbsp extra-virgin olive oil, divided
- 3/4 tsp kosher salt, divided
- 8 oz sliced baby bella (cremini) mushrooms
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 6 thyme sprigs
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 3/4 cup whole milk (or unsweetened cashew milk)
- 1/4 tsp black pepper
- 6 Tbsp grated parmesan cheese, divided
- 2-3 Tbsp balsamic glaze
- Pomegranate arils for garnish (optional)
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment or foil.
- Cut acorn squash in half, scoop out seeds. Brush flesh with 2 Tbsp olive oil and 1/2 tsp salt. Place flesh side-down on baking sheet; bake 30 min until tender.
- Meanwhile, heat remaining 1 Tbsp olive oil in skillet. Sauté mushrooms and shallots 6-8 min until soft. Add garlic and cook 1 min.
- Stir in quinoa, cook 1-2 min to lightly toast. Add broth, milk, remaining 1/4 tsp salt, black pepper, and thyme. Simmer covered 17-20 min until quinoa is fluffy.
- Remove thyme, stir in 3 Tbsp parmesan.
- Fill squash halves with quinoa mixture, sprinkle remaining parmesan, bake 10-15 min until lightly golden.
- Drizzle balsamic glaze over squash, garnish with pomegranate arils, serve.
Notes
- For homemade balsamic glaze, simmer 1/2 cup balsamic vinegar with 1 Tbsp brown sugar until reduced to ~3 Tbsp.
- Store in fridge up to 4 days.
- Reheat in oven at 350°F with a little water for ~15 min until hot.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Entree, Side Dish
- Cuisine: American