Quinoa-and-Corn-Stuffed Acorn Squash

Ingredients:Image

  • 1 small acorn, halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup quinoa
  • ½ cup corn
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
  • 3/4 cup Parmesan cheese, grated
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon unsalted butter
  • Balsamic vinegar, for serving

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain. Cut kernels from cob with a knife by standing the corn on its end and cutting down along the cob.
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  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and grease with vegetable oil or a cooking oil spray.
  • Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender, 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.
  • Meanwhile, bring 2 cups water to boil in small saucepan. Stir in quinoa and 1/4 teaspoon salt and cook until quinoa is tender, 20 to 25 minutes. Drain and set aside.
  • Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in corn and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.
  • Off heat, stir in cooked quinoa, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.
  • Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into quinoa mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)
  • Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

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