Description
Quinoa Stuffed Acorn Squash combines the sweet flavor of roasted acorn squash with a savory quinoa filling, making it the perfect plant-based dish for any occasion.
Ingredients
Scale
- 2 acorn squashes, halved and cleaned
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup cranberries (optional)
- 1/4 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Fresh herbs (sage, thyme, or rosemary)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and roast for 30–40 minutes, or until tender.
- In a saucepan, bring vegetable broth to a boil. Add quinoa and simmer for 12–15 minutes, then fluff with a fork.
- Heat olive oil in a skillet. Add diced onion and minced garlic, sautéing until softened. Stir in cranberries and walnuts, then cook for another minute.
- Add the cooked quinoa to the skillet with the onion mixture. Stir in cinnamon, nutmeg, salt, and pepper. Adjust seasoning to taste.
- Once the squash halves are roasted, fill each with the quinoa stuffing.
- Top with fresh herbs and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Quinoa Stuffed Acorn Squash, Plant-Based Dish, Fall Recipe