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North African cuisine offers a lot of great flavours. Since most of our cooking is gluten free we discovered that you can easily switch out couscous for quinoa in virtually any dish. Not only is it gluten free but there is way more nutritional value in quinoa. These stuffed acorn squash are a delicious Moroccan inspired meal that features cinnamon and raisins along with spinach and nuts to create a traditional sweet and savoury dinner.

Moroccan Inspired Stuffed Acorn Squash
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Moroccan Inspired Stuffed Acorn Squash

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

40

minutes

Ingredients

  • 2 acorn squash

  • 1 cup of quinoa

  • 1 3/4 cups of vegetable stock

  • 2 Tbsp of maple syrup

  • 1/4 tsp of cinnamon

  • 1/4 cup of raisins or currants

  • 1 tsp of ground cumin

  • 1 tsp of curry powder

  • 1/4 tsp of ground coriander

  • 1/4 tsp of salt

  • 2 cups of spinach, chopped

  • 1/4 cup of slivered almonds

  • 2 Tbsp of coriander or mint, chopped

Directions

  • Preheat the oven to 400° F.
  • Mix together the maple syrup and cinnamon in a small bowl.
  • Cut the squash in half, clean out the seeds and coat in the squash in the maple syrup mixture.
  • Bake the squash on a parchment lined baking sheet for 40 – 60 minutes, or until cooked through.
  • While the squash is baking, bring the broth and quinoa to a boil, lower the heat and stir in the raisins or currants, cumin, curry powder, coriander and salt. Cover and let the quinoa simmer until the stock is absorbed. About 10 minutes.
  • Stir in the spinach and let stand for another 10 minutes.
  • When the squash is done, stuff each half with a quarter of the quinoa mixture. Top with almonds and herbs and serve.

Notes

    Moroccan Inspired Stuffed Acorn Squash
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