Harvest Quinoa Stuffed Acorn Squash

Pair this colourful side dish with a simple roast chicken for effortless entertaining.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3	acorn squash
3 cup / 750 ml	cooked quinoa
2 cup / 500 ml	tightly packed baby arugula
1 cup / 250 ml	corn kernels
3/4 cup / 175 ml	dried cranberries
1/2 cup / 125 ml	chopped green onion
1/2 cup / 125 g	Naturegg Simply Egg Whites, well shaken
2 tbsp / 30 ml	balsamic vinegar
1 tsp / 5 ml	each salt and pepper, divided
2 tsp / 10 ml	maple syrup
1/3 cup / 75 ml	chopped walnuts
1/3 cup / 75 ml	crumbled goat cheese

Preheat the oven to 425°F (220°C). Cut each squash in half lengthwise; remove and discard the seeds. Arrange the squash, cut-side-down, on a parchment-lined baking sheet. Roast for 30 minutes or until fork-tender.
Meanwhile, toss the quinoa with the arugula, corn, cranberries, green onion, egg whites, balsamic vinegar and 3/4 tsp (4 mL) each salt and pepper.
Turn the squash over and season with remaining salt and pepper; brush with maple syrup. Divide the quinoa mixture evenly between the cavities of the squash. Sprinkle with walnuts and goat cheese. Bake for 20 minutes or until filling is heated through and squash is very tender.

To cook the quinoa, bring 2 cups (500 mL) water to a boil; add 1 cup (250 mL) quinoa. Cook, covered, over medium heat for 15 minutes or until fluid is absorbed. Remove from the heat and let stand for 10 minutes; fluff with a fork.

For gluten-free: check ingredient list on dried cranberries to make sure they are gluten free as some may contain wheat; if serving with poultry or meat, make sure it is gluten-free.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Use a large spatula to gently fold in the whites, with a 'J'-stroke pattern, giving the bowl a quarter turn after each stroke.