Description
A colorful and nutritious dish featuring roasted acorn squash filled with savory quinoa and vibrant vegetables, perfect for any gathering.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa (any color)
- 2 cups low-sodium vegetable broth
- 1 cup diced bell peppers (red or yellow)
- 1 medium onion, chopped
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds.
- In a pot, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat, and simmer for about 15 minutes until all liquid is absorbed.
- In a skillet over medium heat, warm olive oil. Sauté onions and garlic until translucent (about 3-5 minutes). Add bell peppers and cook until tender.
- Stir in spinach along with cumin and paprika; cook until spinach wilts (around 2 minutes).
- In a large bowl, mix cooked quinoa with sautéed vegetables. Season with salt and pepper.
- Generously fill each acorn squash half with the quinoa mixture. Place on a baking sheet cut side up and roast for 30-35 minutes until tender.
Notes
- For added texture, consider mixing in nuts or dried cranberries with the filling.
- You can substitute quinoa with farro or rice if desired.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg