Description
Mushroom and Quinoa Stuffed Acorn Squash is a stunning autumn dish that beautifully combines the sweetness of roasted acorn squash with a savory filling of earthy mushrooms and nutty quinoa. This vibrant recipe not only delights the eyes but also warms the soul, making it perfect for cozy dinners or festive gatherings. Packed with nutrients and flavor, it is sure to impress your family and friends at any occasion.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cremini mushrooms, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squashes, scoop out the seeds, drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While the squash roasts, cook quinoa in vegetable broth according to package instructions until fluffy (about 15 minutes).
- In a skillet over medium heat, heat olive oil. Sauté diced onions and minced garlic until translucent. Add chopped mushrooms, thyme, and sage; cook until mushrooms are soft.
- Mix cooked quinoa into the mushroom mixture; season with salt and pepper.
- Flip roasted squash cut-side up and fill each half with the quinoa-mushroom filling. Return to the oven for an additional 15 minutes.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg