Quinoa pilaf in roasted squash
5
Points®
Total time: 2 hr 10 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 8 • Difficulty: Easy
Protein-rich quinoa needs a quick rinse before cooking to get rid of its bitter tasting coating, called saponin. We serve the pilaf in roasted acorn squash halves for a meatless but rib-sticking lunch. It's also delicious used in grain bowls, spooned over shredded greens, or as a side dish to roasted chicken or pork.
Ingredients
Cooking spray
8 spray(s)
Uncooked acorn squash
4 medium, halved, seeded
Vegetable oil
1 tsp(s)
Shallots
2 small, minced
Garlic
1 clove(s), large, minced
Uncooked quinoa
1½ cup(s), rinsed (unless pre-rinsed purchased)
Raisins
½ cup(s), chopped
Ground cinnamon
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Chicken broth
3 cup(s)
Shelled salted dry-roasted pistachio nuts
⅓ cup(s), coarsely chopped
Cilantro
2 tbsp(s), fresh, chopped, or more to taste
Instructions
1
Preheat oven to 400°F. Coat cut surfaces of squash with cooking spray; season with optional salt and pepper. Roast, cut sides down, on a baking sheet until tender, 45 minutes.
2
Meanwhile, in a large nonstick skillet over medium heat, warm oil. Add shallots and garlic; cook, stirring occasionally, until shallots are translucent, 3 to 4 minutes. Add quinoa; toast 1 minute. Stir in raisins, cinnamon, salt, and black pepper. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin and is tender, and liquid is absorbed, about 20 minutes.
3
Set quinoa aside, covered, 5 minutes. Uncover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Spoon quinoa into warm squash halves; sprinkle with pistachios and cilantro.
4
Serving size: about 1/2 cup pilaf with 1 squash half
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