Description
Indulge in the delightful flavors of stuffed acorn squash filled with savory quinoa, vegetables, and nuts. This vibrant dish is perfect for any occasion, warm and inviting.
Ingredients
Scale
For the Squash:
- 2 acorn squashes
- 2 tbsp olive oil
- Salt and pepper to taste
For the Quinoa Filling:
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
Instructions
- 1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- 2. Prepare the Squash: Slice each acorn squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, season with salt and pepper, then place them cut-side down in the prepared baking dish.
- 3. Roast the Squash: Roast in the preheated oven for about 25-30 minutes until tender and slightly caramelized.
- 4. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low and cover for about 15 minutes until fluffy.
- 5. Sauté Vegetables: In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add minced garlic and cook until fragrant. Stir in spinach until wilted.
- 6. Combine Ingredients: In a large bowl, mix cooked quinoa with sautéed vegetables, dried cranberries, and chopped nuts until well combined.
- 7. Stuff the Squash: Remove roasted squash from the oven and fill each half generously with the quinoa mixture. Return to the oven for an additional 10 minutes to meld flavors.
- 8. Serve: Transfer stuffed squash onto plates, garnished with extra nuts or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg