Description
Stuffed Acorn Squash with Quinoa is a delightful dish that beautifully marries the sweet, nutty flavor of roasted acorn squash with a hearty, colorful quinoa filling. This recipe is perfect for cozy dinners and holiday gatherings, offering a visually stunning and nutritious option that will impress family and friends alike. The combination of spices, fresh vegetables, and wholesome ingredients creates a warm and inviting meal that embodies comfort food at its finest.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 bell pepper (diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 cups fresh spinach
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut each acorn squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
- Place cut-side down on a lined baking sheet and roast for 25-30 minutes until tender.
- While roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer covered until liquid is absorbed (about 15 minutes).
- In a skillet over medium heat, add olive oil, sauté onion and bell pepper until translucent (about 5 minutes). Stir in minced garlic and spinach until wilted.
- In a bowl, mix cooked quinoa with sautéed veggies, cumin, paprika, salt, and pepper.
- Flip roasted squash cut-side up, fill each half with the quinoa mixture, return to the oven for an additional 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg