Stuffed Acorn Squash

Stuffed Acorn Squash recipe pinit

Acorn squash is rich in vitamins and minerals, including vitamin C, potassium, and magnesium. It is also a great source of fiber.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins
Servings: 4 Calories: 1280
Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squash in half and remove the seeds and pulp.
  3. Drizzle olive oil on the cut sides of the squash and season with salt and black pepper.
  4. Place the squash halves cut-side down on a baking sheet and bake for 25 minutes.
  5. In the meantime, sauté the onion and garlic in olive oil until softened.
  6. Add the quinoa and vegetable broth to the pan and bring to a boil.
  7. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
  8. Stir in the spinach, pecans, dried cranberries, feta cheese, salt, black pepper, and dried thyme.
  9. Remove the squash from the oven and flip them over.
  10. Stuff each squash half with the quinoa mixture.
  11. Bake for an additional 20 minutes or until the squash is tender.
  12. Garnish with fresh parsley before serving.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 42g15%
Sugars 6g
Protein 12g24%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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