Miso Quinoa Stuffed Squash

It’s so important that a new mother eats energizing and nourishing foods, but with such little time to spare in the early days, she can use as much help as she can get. I made this stuffed squash dish for a friend who recently had her baby. It makes a wonderfully thoughtful offering for a new family because it presents beautifully and it’s healthy, but it tastes like comfort food.

This simple but impressive dish would also be perfect to make for the upcoming holidays!

miso quinoa stuffed squash

  • 1 acorn squash 
  • 1 cup dry quinoa
  • 1/2 cup lightly packed chopped parsley
  • 2 stalks green onion
  • 3.5 tbsp goji berries

Dressing:

  • 1/4 cup olive oil
  • 3 tbsp miso
  • 1 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup

Cut acorn squash lengthwise and scoop out the seeds. Lightly brush the cut edges of the squash with olive oil and bake face down on a baking sheet at 375 for 45 minutes. Or until edges start to brown and squash is soft when pierced with a fork. Start checking around 30 minutes, but it may need to be cooked for longer than an hour depending on the size of your squash and your oven. Cook the quinoa according to the directions on the package. Soak goji berries in water until they plump, approximately 15 minutes. Blend all of the ingredients for the dressing together thoroughly and mix with the cooked quinoa. Add in the chopped parsley, chopped green onion and goji berries and stir until mixed. Place the cooked squash face up on a platter and fill the center of each squash with half of the quinoa mixture each. *If the holes in the center of each squash are not large enough, scoop out some of the cooked squash to make a bowl before filling them with quinoa. 

 

Carley