Description
This delicious and hearty Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory quinoa mixture of sautéed vegetables, walnuts, dried cranberries, and aromatic herbs. Topped with optional feta cheese and fresh parsley, this dish is perfect as a nutritious vegetarian main or a festive side.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squashes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Quinoa Filling
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, diced
- 1 cup spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
Finishing Touches
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squashes.
- Prepare Squash: Cut the acorn squashes in half lengthwise and scoop out the seeds. Place them cut side up on a baking sheet lined with parchment paper. Brush the inside of the squashes with olive oil and season with salt and pepper.
- Roast Squash: Roast the acorn squashes in the preheated oven for 30-35 minutes until tender and lightly caramelized.
- Cook Quinoa: While the squash roasts, bring vegetable broth or water to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy and liquid absorbed.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and diced mushrooms; cook another 5 minutes until mushrooms soften.
- Add Spinach and Herbs: Stir in chopped spinach, dried thyme, dried rosemary, salt, and pepper. Sauté for 2-3 minutes until spinach wilts.
- Combine Filling: In a large bowl, mix cooked quinoa, sautéed vegetables, chopped walnuts, and dried cranberries. Adjust seasoning if necessary.
- Stuff Squash: Remove roasted squash from oven and carefully fill each half with the quinoa mixture, pressing gently to pack it well.
- Bake Stuffed Squash: Return filled squashes to the oven and bake for an additional 10-15 minutes until heated through.
- Garnish and Serve: Remove from oven, sprinkle with crumbled feta cheese if using, and garnish with fresh parsley before serving.
Notes
- To make this recipe vegan, omit the feta cheese or replace it with a plant-based alternative.
- You can substitute walnuts with pecans or almonds for variety.
- Rinsing quinoa well reduces any bitterness and improves texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free meal, ensure the vegetable broth is gluten-free.
