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

Keywords: Feel free to replace quinoa with farro or barley for different textures. Add nuts or dried fruits to enhance flavor. Store leftovers in an airtight container for up to five days.