Stuffed squash is a classic Thanksgiving dish. This is one of my favorite dishes to serve at dinner parties or during the holidays. It’s so easy to make and yet it presents beautifully—it’s simply exquisite and the kind of dish that will wow anyone.
Preheat oven to 400º F.
Cut acorn squash in half, place cut side down on a cookie sheet, and bake 30–35 minutes, until fork-tender.
Meanwhile, combine quinoa, vegetable broth, curry powder, a few dashes of cinnamon (about ¼ teaspoon), and raisins in a pot. Bring to a boil, immediately reduce to low, and cook for 15 minutes, or until liquid evaporates. If quinoa is not fluffy after 15 minutes, add more vegetable broth and cook longer. (Sometimes the raisins will absorb the liquid also, so more is needed to cook the quinoa. I find this is particularly true with electric stoves.)
After quinoa is done, stir in spinach, add another dash or two of cinnamon, plus salt if desired, then cover and set aside, away from heat.
Once acorn squash is done, flip it over and scoop out seedy matter. Then use a sharp knife to cut the point off each base so the acorn bowls sit upright and don’t fall over.
Spoon quinoa mixture into squash and serve warm.
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- 2 acorn squash
- 1 cup uncooked quinoa
- 2 ½ cups low-sodium vegetable broth
- 1 teaspoon mild curry powder
- ground cinnamon
- ½ cup raisins
- 2 cups finely chopped spinach