Stuffed Acorn Squash
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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.
Stuffed Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the acorn squash in half and remove the seeds and pulp.
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Drizzle olive oil on the cut sides of the squash and season with salt and black pepper.
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Place the squash halves cut-side down on a baking sheet and bake for 25 minutes.
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In the meantime, sauté the onion and garlic in olive oil until softened.
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Add the quinoa and vegetable broth to the pan and bring to a boil.
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Reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
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Stir in the spinach, pecans, dried cranberries, feta cheese, salt, black pepper, and dried thyme.
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Remove the squash from the oven and flip them over.
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Stuff each squash half with the quinoa mixture.
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Bake for an additional 20 minutes or until the squash is tender.
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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.