Description
Quinoa Stuffed Acorn Squash is a nutritious and hearty vegan dish that combines the sweetness of roasted squash with the earthiness of quinoa and savory herbs. This comforting recipe is perfect for fall and winter, offering a satisfying and plant-based meal. It’s versatile, healthy, and delicious, making it a must-try for anyone looking to elevate their vegetable-filled dishes.
Ingredients
Scale
Ingredients for Quinoa Stuffed Acorn Squash:
- 2 medium acorn squash
- 1 cup quinoa (rinsed)
- 1 ½ cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/3 cup cranberries (optional, for sweetness)
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Ingredient Notes:
- Use butternut or kabocha squash as alternatives for a different texture and flavor.
- Try red or black quinoa for a varied texture or flavor.
- Fresh herbs are best, but dried herbs can be substituted in a pinch.
Instructions
Step-by-Step Preparation:
- Preheat your oven to 375°F (190°C). Slice the acorn squash in half and scoop out the seeds. Brush the inside with olive oil, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes until tender.
- While the squash is roasting, bring vegetable broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes, then fluff with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes. Add minced garlic and spinach, cooking until the spinach wilts.
- In a large mixing bowl, combine the quinoa, sautéed onion, garlic, spinach, thyme, rosemary, cranberries, and pumpkin seeds. Season with salt and pepper to taste.
- Once the squash is done roasting, scoop the quinoa mixture into each squash half, pressing gently to pack the filling.
- Return the stuffed squash to the oven and bake for another 10–15 minutes to heat the filling through.
- Garnish with fresh herbs and serve warm.
Notes
- Sweeten the Filling: For added sweetness, drizzle maple syrup over the quinoa mixture or add dried apricots.
- Add Crunch: Toasted walnuts or almonds can be added to the quinoa mixture for extra texture.
- Make Ahead: Prepare the acorn squash and quinoa stuffing in advance. Store them separately in the fridge and bake them when ready to serve.
- Substitute with Other Squashes: Use butternut or kabocha squash for a different flavor and texture.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasted
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Quinoa Stuffed Acorn Squash, Vegan Stuffed Squash, Healthy Fall Recipes, Acorn Squash Recipe, Plant-Based Stuffed Squash