Acorn Stuffed Squash with Micro Arugula Salad

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60 Minutes | Makes 2 Servings


Preheat oven to 425°F.

Place squash on lined baking sheet, rub with olive oil on both sides and sprinkle with salt and pepper. Place cut side down and roast for 30-40 minutes, until soft to the touch. Set aside.

Meanwhile, in a medium pot, bring quinoa, drizzle of olive oil, turmeric, stock and salt to a boil, reduce heat immediately to low and allow to simmer with lid closed for 8-12 minutes, until water is fully absorbed.

Remove from heat and let sit 3 minutes, fluff with fork and allow to cool slightly, toss with remaining ingredients, add extra olive oil if desired, stuff into centre of squash (where seeds were removed).

For Salad: Toss Micro Arugula with remaining ingredients and top squash. Serve immediately. 



Quantity Item
1 Acorn squash, halved, seeds removed
Olive oil
Salt and pepper to taste

For Salad:

Quantity Item
1 Cup Goodleaf Micro Arugula
Olive oil
Salt and pepper to taste
Juice of Half a Lemon

For Filling:

Quantity Item
1/2 Cup Quinoa (uncooked)
Olive oil
Salt and pepper to taste
1/8 tsp Turmeric
1/4 Cup Pumpkin seeds, roasted, unsalted
1/4 Cup Dried cranberries, unsweetened
1 Shallot, finely diced
Zest and juice of 1 orange
1/8 tsp Sweet paprika
1 Pinch Cinnamon
1 Pinch Cumin
1 Pinch Dried Ginger
Salt and pepper to taste

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