Sometimes, dinner simply needs to be prepped and on the table in less than 40 minutes. Start to finish, this elegant quinoa stuffed acorn squash accomplishes that goal, but it will look like you spent hours in the kitchen creating it! Children are apt to love it, since the flavor profile leans toward sweet, especially with the cinnamon and raisins. Quinoa is a complete protein, so this filling dish would make a great “Meatless Monday” option.
2 acorn squash, halved and seeded
1 cup quinoa
1 13.5-ounce can lite coconut milk
¼ teaspoon salt
½ teaspoon cinnamon
1/3 cup raw almonds
1/3 cup raisins
Butter for serving
Preheat oven to 425 °F. Place acorn squash halves, cut side up, in a baking pan and roast for 35 minutes.
Meanwhile, in a sauté pan, add coconut milk, quinoa, salt, and cinnamon. Bring to a boil, then cover with a lid. Turn heat to low and simmer, covered, for 15 minutes. Turn the heat off and allow to sit for 5 minutes.
Fluff quinoa with a fork. Chop almonds roughly and add to quinoa, along with the raisins. Fill each acorn half with ¼ of the quinoa mixture. Top with a dab of butter or butter spread and enjoy hot!