Rustic Quinoa-Stuffed Acorn Squash
Acorn squash is a good source of vitamins A and C, as well as dietary fiber.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Rustic Quinoa-Stuffed Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 30-35 minutes or until tender.
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In the meantime, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.
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Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent. Add the bell pepper, zucchini, mushrooms, and spinach. Cook until the vegetables are tender.
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Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the cooked vegetables. Stir in dried cranberries, pecans, parsley, thyme, salt, and black pepper. Cook for another 2-3 minutes.
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Remove the acorn squash from the oven and flip them over. Fill each squash half with the quinoa-vegetable mixture. Sprinkle grated Parmesan cheese on top.
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Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden.
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Let the stuffed squash rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
