Description
Experience the perfect blend of sweet and savory in this vibrant stuffed acorn squash, filled with nutritious quinoa and colorful vegetables.
Ingredients
Scale
For the Squash:
- 2 acorn squashes
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
For the Filling:
- 1 cup quinoa, rinsed
- 2 cups water (for cooking quinoa)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 cups fresh spinach (or frozen, thawed)
- 1/2 cup feta cheese, crumbled
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
For the Squash:
- 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Cut each acorn squash in half lengthwise and scoop out the seeds. Drizzle olive oil over each half and sprinkle with salt and pepper. Place them cut-side down on the baking sheet.
- 3. Roast in the oven for 25-30 minutes until tender.
For the Filling:
- 4. While the squash roasts, rinse quinoa under cold water. Cook it in a saucepan with 2 cups of water according to package instructions until fluffy (about 15 minutes).
- 5. In a large skillet over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add minced garlic, diced bell pepper, and spinach; cook until softened.
- 6. In a large bowl, combine cooked quinoa with sautéed vegetables and crumbled feta cheese. Season with cumin, salt, and pepper.
- Assembly:
- 7. Fill each roasted acorn squash half with the quinoa mixture until overflowing.
- 8. Return stuffed squash halves to the oven for an additional 10 minutes to meld flavors.
- 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: 290
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg