Description
Quinoa stuffed acorn squash is a delightful autumn dish that combines the natural sweetness of acorn squash with a savory quinoa filling. This hearty recipe is perfect for cozy gatherings, offering a medley of flavors and textures in each bite. With its vibrant presentation and nutritious ingredients, it’s sure to impress your guests while being easy to prepare. Perfect for both weeknight dinners and festive occasions, this dish brings warmth and joy to your table.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts or pecans, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh cilantro or parsley, to taste
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squashes and scoop out seeds.
- Place squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to boil then simmer covered for about 15 minutes until fluffy.
- In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted (about 3 minutes).
- In a large bowl, mix cooked quinoa, sautéed spinach, feta cheese, chopped nuts, and herbs. Season with salt and pepper.
- Turn roasted squash halves over and fill generously with the quinoa mixture. Return to the oven for an additional 10-15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg