Cheesy Quinoa-Stuffed Acorn Squash

Ingredients

Acorn squash

2, halved and seeds removed

Quinoa

1 cup, rinsed

Vegetable broth

2 cups

Olive oil

2 tablespoons

Onion

1, diced

Garlic

2 cloves, minced

Bell pepper

1, diced

Zucchini

1, diced

Tomato

1, diced

Spinach

2 cups, chopped

Shredded cheese (cheddar or mozzarella)

1 cup

Salt

to taste

Pepper

to taste

Italian seasoning

1 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with a pinch of salt and pepper.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for 25 minutes, or until tender.
4. While the squash is baking, prepare the quinoa by cooking it according to package instructions, using vegetable broth instead of water for added flavor.
5. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
6. Stir in the diced bell pepper, zucchini, and tomato, cooking for an additional 5 minutes until the vegetables are tender.
7. Add the chopped spinach, Italian seasoning, salt, and pepper to the skillet. Cook for another 2 minutes, stirring until the spinach wilts.
8. Once the quinoa is cooked, fluff it with a fork and mix it into the vegetable mixture until well combined.
9. Remove the squash from the oven and flip them over, cut side up.
10. Generously fill each squash half with the quinoa and vegetable mixture, pressing down gently to pack it in.
11. Top each stuffed squash with shredded cheese, distributing it evenly.
12. Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
13. Serve hot and enjoy this comforting dish that is as nutritious as it is delicious!