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Quinoa and Chestnuts Stuffing

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Quinoa and Chestnuts Stuffing
  • Prep 10 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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I must confess: I'm not a huge fan of traditional stuffing, so I started looking for alternatives and found this delicious combination of new and tasty flavors. If you want to make the presentation a little more interesting, you can serve it to your guests in individual portions using small acorn squash, making it not only delicious but also very beautiful.

Ingredients

  • 2 small acorn squash
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 cup onion, finely chopped
  • 2 cups leeks, washed and chopped into slices
  • 2 garlic cloves, crushed
  • 3 cups quinoa, cooked
  • 1 jar (7.4 ozs) of chestnuts, cut into quarters
  • 1 cup dried cranberries

Directions

  • 1
    Preheat the oven to 375°F.
  • 2
    Carefully cut the squash in half. Use a spoon to remove the seeds. Sprinkle the squash with olive oil and salt. Place them on a baking sheet and set aside.
  • 3
    Set a medium-sized pot to medium heat on the stove and add 2 spoonfuls of olive oil. Sauté the onions and leek for 3 minutes or until the onion is transparent. Add the garlic and sauté for 1 minute. Remove from heat.
  • 4
    Add the cooked quinoa, chestnuts and dried cranberries. Mix well.
  • 5
    Fill each half squash with the quinoa mix in equal parts.
  • 6
    Bake for 30 minutes or until the squash is soft. Serve hot.

Expert Tips

  • tip 1
    If you don't want to use cranberries, you can use apples instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I must confess: I'm not a huge fan of traditional stuffing, so I started looking for alternatives and found this delicious combination of new and tasty flavors. If you want to make the presentation a little more interesting, you can serve it to your guests in individual portions using small acorn squash, making it not only delicious but also very beautiful.
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