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Stuffed Acorn Squash

Stuffed Acorn Squash
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Delight in this wholesome Stuffed Acorn Squash filled with a savory mix of quinoa and fresh vegetables, perfect as a nutritious and satisfying meal.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, chopped
  • 1 cup spinach, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender.
  2. While the squash roasts, cook quinoa by bringing vegetable broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed.
  3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  4. Add bell pepper and mushrooms to the skillet; cook until softened, about 5 minutes.
  5. Stir in spinach, cumin, smoked paprika, salt, and pepper. Cook until spinach is wilted.
  6. Mix cooked quinoa into the vegetable mixture, then stir in fresh parsley.
  7. Spoon the quinoa and vegetable filling evenly into each roasted squash half.
  8. If using, sprinkle feta cheese on top of each stuffed squash.
  9. Return stuffed squash to the oven and bake an additional 10 minutes until heated through and cheese is slightly melted.
  10. Serve warm and enjoy your nutritious stuffed acorn squash.

Notes

For a vegan option, omit the feta cheese or substitute with a plant-based alternative. Serve with a crisp green salad for a complete meal.

Find it online: https://seasonedrecipe.com/stuffed-acorn-squash-recipe/