Makes 8 servings.

Acorn Squash Stuffed with Quinoa and Fruit


4 acorn squash, medium
2 cups quinoa, rinsed and drained
2 cups Mott’s® Fresh apples, chopped
1/2 cup apricots, dried, chopped
2 tablespoons honey
1/2 teaspoon mace, ground (or nutmeg)
1/4 teaspoon cardamom, ground
4 cups low sodium vegetable stock
2 tablespoons margarine
1 cup pears, chopped
2 tablespoons walnuts, chopped
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground


Preheat the oven to 350ºF. Coat a large baking dish or roasting pan with non-stick spray.

Cut the squash in half lengthwise; scoop out and discard seeds. Place the halves, cut side down, in the prepared dish. Bake for 30 minutes.

Meanwhile, in a 2 quart saucepan over medium-high heat, bring the stock to a boil. Add the quinoa; stir and reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed.

Remove from the heat and let stand for 5 minutes. Fluff with a fork.

In a large non-stick frying pan, melt the margarine. Add the apples, pears, apricots, and walnuts; cook, stirring frequently, for 5 minutes.

Stir in the honey, cinnamon, mace, allspice, and cardamom; cook for 2 minutes.

Transfer to a large bowl. Add the quinoa and mix well.

Turn the squash cut side up. Divide the quinoa mixture among them. (If there is any extra filling, place it in a small casserole dish and bake alongside squash.)

Bake for 15 minutes, or until the squash are tender.