Ingredients

• 1 large acorn squash , halved and seeded
• 1.5 cups water
• 1 cup quinoa
• 0.25 cups chopped prunes
• 0.25 cups chopped raisins
• 0.25 cups chopped dried apricots
• 1 clove garlic , minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil , or to taste
• salt to taste
• 0.25 cups chopped pecans

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

Nutrition per serving