Quinoa Stuffed Acorn Squash with Goat Cheese and Figs

I believe there is something joyful about a stuffed vegetable. All that goodness overflowing an edible package. In this recipe I fill naturally mild and buttery acorn squash with a quinoa mixture that includes dried figs, goat cheese, shallot, and a touch of homemade pear vinaigrette.

On the Italian side of my family, figs were relished, and a flourishing fig tree was admired more than a sprawling lawn. As we drove through my grandmother’s neighborhood, I would look for signs of fruit trees spilling over backyard fences. I suspect this is what sparked my love of gardens tightly packed and overflowing.

Though she was a butcher’s daughter, my grandmother favored a plant-based diet before such terms were used for it – her comfort food being brown rice with wilted spinach. A close second was spaghetti aglio e olio (garlic and oil), the latter part spoken so fluidly that as a child I thought it was one long word that must have a curious spelling. She taught me that meat could be a side or something to be enjoyed on occasion.

In celebration of my grandmother’s healthful style of eating and the Italian love affair with figs, I share this recipe for quinoa stuffed acorn squash.

Ingredients

2 small acorn squash
¾ cup rainbow quinoa
1 ½ cups water
1 medium shallot
2 tablespoons chopped fresh parsley
½ cup chopped dried black mission figs
½ cup crumbled goat cheese
2 tablespoons pear vinegar (recipe below)
1 ½ tablespoons extra virgin olive oil
Salt to taste

Pear Vinegar
1 large Bosc pear
½ cup white wine vinegar
2 tablespoons honey

Roasted acorn squash makes a delicious package for the quinoa stuffing in this recipe. When selecting acorn squash, look for a dull green rind, which is a sign of being harvested at the right time.

How to Make Pear Vinegar

Begin by making the pear vinegar. Remove the seeds and stems from the pear. Chop the pear, leaving the skin on, and add to a small saucepan with the vinegar and honey. Bring to a simmer then cook over medium-low heat for 10 minutes. Let cool. Use a blender or food processor to make the mixture smooth. Set a fine mesh sieve over a bowl and pour in the mixture to remove the solids. Allow the pear vinegar to drain into the bowl without pressing on the solids. Set aside.

How to Roast Acorn Squash

Preheat the oven to 425 degrees. Cut each squash horizontally. I prefer to do it this way as I like the way it highlights the fluted edges. Feel free to cut it vertically if you find this easier. Remove the seeds and stringy pulp from each half. Brush the cut sides of each squash with olive oil and sprinkle lightly with salt. Place cut side down on a lightly oiled baking sheet. Roast for about 25 minutes or until the insides are tender. Reduce heat to 400 degrees.

How to Make the Quinoa Filling

While the squash is cooking, prepare the quinoa. Rinse the quinoa until the water runs clear. Add to a saucepan with 1 ½ cups water. Bring to a boil then cover, reduce heat to medium-low and cook for about 15 minutes or until the quinoa have small threads and are fluffy.

While the quinoa is cooking, saute the shallot. Heat 1 tablespoon of olive oil in a small pan over medium heat and cook chopped shallot until translucent.

Whisk 1 ½ tablespoons of extra virgin olive oil and 2 tablespoons of pear vinegar. Season with salt to taste.

Combine the warm quinoa, chopped shallot, chopped figs, parsley, and crumbled goat cheese, tossing gently with the pear vinaigrette.

Fill each acorn squash half with quinoa stuffing. Return stuffed halves to oven for no more than 5 minutes and serve warm.