Instant Pot Roasted Quinoa Stuffed Acorn Squash

Looking for a new idea for your Instant Pot? Try our easy roasted quinoa stuffed acorn squash using our vegetable steamer.

Acorn squash in a vegetable steam cooking in an Instant Pot

Prep Time: 25 minutes          

Cook Time: 30 minutes        

Total Time: 55 minutes

Yield: 4 servings

 

Ingredients

2 pc acorn squash (medium-sized),

2 tbsp pure maple syrup

½ tsp cinnamon

1 tbsp olive oil

 

Fillings

½ cup dry quinoa

1 cup vegetable broth, low sodium

2 tbsp olive oil

1 small onion, finely diced

1 celery stalk, finely diced

1 apple, diced

8 shitake mushrooms, diced

½ cup cranberries (fresh or frozen)

2 garlic cloves, minced

1 tsp sage

1 tsp thyme

1 tsp salt, more to taste

Fresh cracked pepper, to taste

 

Instructions

  1. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
  2. Drizzle the open face of the squash with olive oil. Divide sugar, maple syrup, butter, and cinnamon on each half of acorn squash.
  3. Add 1 cup of water into the pressure cooker and place the Cuisipro Vegetable Steamer inside. Carefully place squash halves on top of the Vegetable Steamer. Lock lid and close pressure valve.
  4. Select high pressure according to manufacturer's instructions; set timer for 5 minutes.
  5. Release pressure using the natural release method, about 7 minutes. Release any remaining pressure according to the manufacturer's instructions.
  6. Meanwhile, add the quinoa and broth to a medium pot. Bring to a boil and then turn the heat down to maintain a low simmer. Cover with lid and cook until liquid is gone, and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with a fork. Set aside.
  7. In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes.
  8. Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
  9. Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
  10. When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes at 375 F, until the quinoa is lightly browned & crispy.
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