Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Delight in the vibrant flavors and nutritional benefits of this Quinoa Stuffed Acorn Squash, a dish that beautifully marries the earthy sweetness of roasted acorn squash with a hearty, protein-packed quinoa stuffing. Perfect for a cozy fall dinner or a festive gathering, this recipe is not only visually stunning but also nourishing, showcasing the bounty of seasonal vegetables and the comforting crunch of pecans. Acorn squash has been a staple in Native American cuisine, symbolizing the harvest and the abundance of nature’s goodness.

Servings: 4

Ingredients

  • Acorn squash (2, halved and seeds removed)
  • Olive oil (3 tablespoons, divided)
  • Salt (to taste)
  • Pepper (to taste)
  • Dried thyme (1 teaspoon)
  • Fresh parsley (1/4 cup, chopped)
  • Pecans (1/2 cup, chopped)
  • Dried cranberries (1/2 cup)
  • Fresh spinach (2 cups, chopped)
  • Mushrooms (1 cup, sliced)
  • Zucchini (1 medium, diced)
  • Bell pepper (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Onion (1 medium, diced)
  • Vegetable broth (1 cup)
  • Quinoa (1 cup, rinsed)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
  3. Drizzle 1 tablespoon of olive oil over the squash halves and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes, or until the squash is tender and caramelized.
  4. While the squash is roasting, prepare the quinoa. In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and all the liquid is absorbed.
  5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
  6. Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
  7. Stir in the chopped spinach, dried cranberries, chopped pecans, fresh parsley, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, or until the spinach is wilted and the mixture is well-combined.
  8. Remove the roasted acorn squash halves from the oven. Generously fill each half with the quinoa stuffing mixture, pressing down gently to ensure they are packed.
  9. Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
  10. Serve the quinoa stuffed acorn squash halves warm, garnished with extra parsley if desired.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 45 minutes • Calories: 350 • Fat: 15g • Carbs: 50g • Protein: 10g • Sodium: 250mg • Sugar: 10g