Description
Quinoa stuffed acorn squash is a delightful autumn dish that beautifully combines the warm, nutty flavors of quinoa with the sweet, tender flesh of roasted acorn squash. This vibrant recipe not only serves as a stunning centerpiece for gatherings but also delivers a nutritious and satisfying meal any day of the week. With its balance of savory spices and natural sweetness, this dish is sure to impress your guests and become a staple in your kitchen.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1/2 tsp ground cinnamon
- Olive oil (for sautéing)
- Optional: 1/2 cup crumbled feta or goat cheese
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squashes and scoop out seeds. Place cut-side down on a parchment-lined baking sheet.
- Roast for about 30 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), add garlic and cook for an additional minute.
- Stir in spinach until wilted, then mix in cooked quinoa and cinnamon; season with salt and pepper.
- Flip roasted squash cut-side up and fill each half with the quinoa mixture. Top with cheese if desired.
- Bake for another 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg