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 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Stuffed Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds.
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Place the squash halves on a baking sheet, cut side down, and bake for 30 minutes.
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While the squash is baking, cook the quinoa according to package instructions using vegetable broth.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
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Add mushrooms and cook until they release their moisture.
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Stir in spinach, dried cranberries, pecans, salt, and black pepper. Cook until spinach is wilted.
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Remove the squash from the oven and flip them over. Fill each half with the quinoa mixture.
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Sprinkle Parmesan cheese on top of each stuffed squash half.
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Return the squash to the oven and bake for an additional 15 minutes.
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Let the stuffed acorn squash rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 10g
- 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.
