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Jamaican Jerk Acorn Squash with Turkey and Quinoa Stuffing

This is just one of many stuffing recipes you can use with acorn squash. Try substituting your favorite.
Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Cuisine Vegetables, Vegetarian
Servings 6

Equipment

  • Baking dish with sides, large enough to hold the acorn squash halves
  • Large frying pan or skillet
  • Parchment paper, foil or cooking spray
  • 2 quart saucepan with lid
  • Fine mesh strainer
  • Microplane or grater for the cheese

Ingredients
  

  • 3 acorn squash
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup pure cane syrup or maple syrup
  • 1 teaspoon Old St Augustine Datil Zest
  • 1 pound lean ground turkey or you can substitute 1 pound of lean ground beef For a vegetarian version, use a can of black beans, drained and rinsed, for the meat.)
  • 2 Tablespoons extra virgin olive oil to saute the meat and vegetables
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 1/2 cup carrots chopped or shredded
  • 1/2 cup breadcrumbs
  • 2 Tablespoons fresh parsley chopped
  • 1 teaspoon Old St Augustine Datil Zest
  • 1/4 cup sliced almonds
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 2 cups water
  • 1 cup quinoa

Instructions
 

  • Prepare the Acorn Squash:
  • Preheat oven to 400 degrees F.
  • Line a baking dish with parchment paper or foil.
  • Cut off a small slice from each end of the squash so it will stand up straight and then cut it through the center.
  • Scoop out the seeds and place each squash in the prepared baking dish..
  • Brush the inside of each of the cut halves as well as the outside skin with olive oil.
  • Drizzle the cane or maple syrup inside each of the squash halves and sprinkle with the Old St Augustine Datil Zest Seasoning.
  • Bake at 400 degrees F for 25 minutes and remove from the oven.

For the Quinoa:

  • Place the quinoa in a strainer and rinse with cold water for 1-2 minutes, then allow to drain.
  • In a medium saucepan, bring the 2 cups of water to a rolling boil.
  • Stir in the quinoa
  • Lower heat to simmer and cook, covered, for 15 minutes.
  • Remove the lid. Fluff the quinoa gently with a fork, and serve.

For the Stuffing:

  • In the frying pan, heat 2 tablespoons of oil and add the meat.
  • Saute until the meat is no longer pink.
  • Add in the onions, bell peppers and carrots, and saute for 3-5 more minutes or until the vegetables are tender and the onions are transparent.
  • In a large mixing bowl, combine the cooked qinoa and the meat mixture.
  • Stir in the breadcrumbs, parsley, sliced almonds and 1 teaspoon of Old St Augustine Datil Zest.
  • Loosely pack the stuffing mixture into the acorn squash shells and cover with foil.
  • Bake for 20 minutes and remove foil.
  • Top each squash with the shredded cheese and return to the oven for another 5 minutes to melt the cheese.
  • Serve as a main course with a side salad.