Description
Savor the warmth of autumn with this delightful Quinoa Stuffed Acorn Squash recipe. Each half of roasted acorn squash is filled with a colorful blend of seasoned quinoa, fresh spinach, and crunchy nuts. This visually stunning dish is not only delicious but also nutritious, making it an ideal centerpiece for family dinners or festive gatherings.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa (rinsed)
- 2 cups low-sodium vegetable broth
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 cups fresh spinach
- ½ cup walnuts or pecans (chopped and toasted)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ cup crumbled feta or goat cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds. Drizzle olive oil inside each half and sprinkle with salt.
- Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for about 25-30 minutes until tender.
- While the squash roasts, rinse quinoa under cold water. In a saucepan, combine it with vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes until the liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic until fragrant. Stir in spinach until wilted, then mix in cooked quinoa, nuts, spices, and cheese.
- Fill each roasted squash half generously with the quinoa mixture and return them to the oven for another 10-15 minutes until heated through.
- Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg