{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Quinoa-stuffed acorn squash",
 "description": "A vegan quinoa-stuffed acorn squash for a fall dinner, filled with sage, apple, spinach and walnuts, with about 326 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "2 medium acorn squash (about 1½ lb each), halved lengthwise and seeded",
  "2 tbsp olive oil, divided",
  "1 tbsp maple syrup",
  "¾ cup (130 g) quinoa, rinsed",
  "1½ cups water",
  "1 small onion, finely diced",
  "½ tsp garlic powder",
  "1 small apple, cored and diced",
  "4 oz (about 4 packed cups) baby spinach",
  "⅓ cup (35 g) walnuts, chopped",
  "1 tsp dried sage",
  "½ tsp ground cinnamon",
  "1 tbsp apple cider vinegar",
  "½ tsp salt",
  "¼ tsp black pepper"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Line a baking sheet with parchment. Brush the cut sides of the squash with 1 tbsp of the oil and the maple syrup. Lay them cut side down and roast 30 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "While the squash roasts, rinse the quinoa in a fine strainer under cold water for 30 seconds. Put it in a small pot with the 1½ cups water. Bring to a boil, then cover and simmer on low."
  },
  {
   "@type": "HowToStep",
   "text": "At 5,300 ft quinoa takes about a quarter longer than the package says: simmer 18 to 20 minutes, until the water is gone and each grain shows a little white tail. Take it off the heat, keep it covered and let it rest 5 minutes, then fluff with a fork."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the other tablespoon of oil in a wide skillet over medium heat. Cook the onion 4 minutes, then add the garlic powder, apple, sage and cinnamon and stir 3 minutes more."
  },
  {
   "@type": "HowToStep",
   "text": "Add the spinach in handfuls and stir until it wilts. Off the heat, fold in the quinoa, vinegar, walnuts, salt and pepper. Taste."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the squash cut side up. It is ready when a knife slides in with no resistance. Pack the filling into the halves, mounding it high."
  },
  {
   "@type": "HowToStep",
   "text": "Return to the 425 °F oven for 10 minutes, until the filling is hot and the walnuts at the top smell toasted. Serve one half each."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, then refrigerate. Reheat to 165 °F, covered, about 15 minutes at 350 °F."
  }
 ],
 "image": "https://asharedpalate.com/assets/scenes/quinoa-stuffed-acorn-squash.jpg",
 "imageAlt": "Roasted acorn squash half packed with quinoa, apple, spinach and chopped walnuts, mounded high, the walnuts toasted on top, on a plate",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "378 kcal",
  "proteinContent": "9.0 g",
  "carbohydrateContent": "57.8 g",
  "fatContent": "14.9 g",
  "saturatedFatContent": "1.8 g",
  "sugarContent": "at least 7.5 g (2 rows carry no value)",
  "sodiumContent": "324 mg",
  "fiberContent": "8.4 g"
 },
 "url": "https://asharedpalate.com/quinoa-stuffed-acorn-squash"
}