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Acorn Squash with Quinoa & Apricots

Acorn Squash with Quinoa & Apricots

“Are those Dried Apricots?? Wow, this is so good”…my husband’s exact words!! This is something new I created and had to share. Acorn Squash with Quinoa & Apricots is a delightful blend of a sweet and savory.  It is super heart healthy and absolutely delicious….. a top contender if you are looking for a new side for your Thanksgiving Feast….Enjoy!!!



  • 8 Cloves Cloves Garlic Garlic offers a variety of benefits, from cardiovascular protection, and lowering LDL levels along with triglycerides and lowering blood pressure.
  • 1/4 Sliced Leek Onion is high in vitamins and minerals and antioxidants and some benefits may include reducing the risk of heart disease.
  • 2 Tablespoons olive oil Olive oil helps decrease the total cholesterol and "bad" LDL cholesterol levels
  • 1 Teaspoon Coriander
  • 2 Cups Quinoa Quinoa's high protein content makes it a good option in place of rice and other high-carbohydrate, low-protein grains, especially for people with diabetes. ... Quinoa contains heart-healthy fats that can help boost your "good cholesterol.
  • 6-8 Dried Apricots Dietary Fiber. Prunes and dried apricots are excellent sources of dietary fiber.
  • 1-2 Tablespoons French Cheese Port Salut is a famous cheese with a creamy and mild taste. Any soft cheese will do.
  • 2 Tablespoons Low Sodium Soy
  • 1 Acorn Squash fiber helps regulate blood levels of both glucose and cholesterol.
  • 1/4 Cup Craisins
  • 5-6 Grinds Fresh Black Pepper
  • Dash Sea Salt
  • 1 Sprinkle Sugar in the Raw
  • 1 Tablespoon Honey Roasted Walnuts Walnuts contain at least some of these heart-healthy substances: Unsaturated fats "good" fats in nuts both monounsaturated and polyunsaturated fats — lower bad cholesterol levels.
  • 1 Tablespoon Flaxseed Meal Flax's primary healthy benefit is due to the omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects.


Acorn Squash and Garlic/Leeks Roast
  1. First, preheat the oven to 350.
  2. Next, take peeled garlic and thinly sliced leek, put in foil with olive oil and dash of salt and pepper.
  3. Then close foil so garlic and leek are sealed, place into oven for 45 minutes.
  4. Next, slice the acorn squash in half, take the seeds out and discard.
  5. Then add a dash of salt, coriander, and sprinkle sugar into the hollowed out acorn squash halves.
  6. Next, place on baking sheet upside down.
  7. Then, put a 1/4 cup of water at the bottom of the pan and cover with foil.
  8. Bake for 45-55 minutes until tender.
  1. First, rinse quinoa.
  2. Then, add 1 cup of quinoa to two cups of water.
  3. Next, bring to boil, cover and reduce heat until water is absorbed, about 15-20 minutes, set aside.
Acorn and Quinoa combined
  1. First, remove garlic and leek from the oven and put into a bowl and smash with a fork.
  2. Next, add 2 cups of quinoa to the garlic/leek mixture, add flaxseed meal, and a dash of salt and pepper.
  3. Then, add chopped dried apricots, craisins, soft cheese, and low sodium soy to the mixture, stir.
  4. Finally, scoop quinoa mix into the acorn squash and top with chopped honey roasted walnuts.
  5. Lastly, bake at 400 degrees, uncovered, for 10-15 minutes or until lightly browned...Enjoy!!!

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