Description
A comforting and customizable dish featuring acorn squash stuffed with quinoa, vegetables, and nuts.
Ingredients
Scale
- 2 medium-sized acorn squash
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup chopped kale or spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon dried thyme
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the acorn squash in half horizontally and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut side down on a baking sheet and bake for 25-30 minutes.
- While the squash is baking, bring vegetable or chicken broth to a boil in a medium saucepan. Add the quinoa, reduce heat, cover, and simmer for 15-20 minutes. Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté onion and garlic for 2-3 minutes. Add red bell pepper and kale; cook until tender, about 4-5 minutes. Stir in the cooked quinoa, cranberries, nuts, thyme, salt, and pepper. Mix in feta cheese if using.
- Turn the squash cut side up and fill with the stuffing mixture. Return to the oven and bake for an additional 10-15 minutes until the filling is heated through.
Notes
Customize the stuffing with different vegetables or nuts based on preference. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg