Teresa's Recipes
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.
Ingredients
- 2, halved and seeds removed Acorn squash
- 3 tablespoons, divided Olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon Dried thyme
- 1/4 cup, chopped Fresh parsley
- 1/2 cup, chopped Pecans
- 1/2 cup Dried cranberries
- 2 cups, chopped Fresh spinach
- 1 cup, sliced Mushrooms
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 1 cup Vegetable broth
- 1 cup, rinsed Quinoa
Dietary Notes
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
- 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.
- 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.
- 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.
- Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- 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.
- 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.
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
- Serve the quinoa stuffed acorn squash halves warm, garnished with extra parsley if desired.
Tips
- For added protein, consider mixing in some black beans or chickpeas into the quinoa filling.
- Feel free to substitute the vegetables based on what you have on hand or prefer. Kale can be used in place of spinach, and walnuts can replace pecans.
- This dish can be made ahead of time and reheated, making it a great option for meal prep.