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Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash
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Indulge in the harmony of roasted acorn squash filled with a vibrant blend of quinoa, vegetables, and spices. This dish is an autumn delight that’s both nutritious and visually stunning.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 cup quinoa (rinsed)
  • 2 cups low-sodium vegetable broth
  • 1 cup diced bell peppers (red or yellow)
  • 1 cup diced sweet onion
  • 2 cloves garlic (minced)
  • 2 cups fresh spinach (roughly chopped)
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush cut sides with olive oil and sprinkle with salt.
  3. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
  4. In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed.
  5. In a skillet, heat olive oil over medium heat. Sauté onions and bell peppers for about 5-7 minutes until soft. Add garlic and sauté until fragrant.
  6. Once quinoa is fluffy, mix in sautéed vegetables, spinach, cumin, paprika, salt, and pepper.
  7. Turn over roasted squash halves and fill each generously with the quinoa mixture.
  8. Return stuffed squashes to the oven for an additional 10-15 minutes until heated through.
  9. Serve warm, garnished with fresh herbs or crumbled cheese if desired.

Notes

  • For added flavor, consider mixing in different vegetables such as mushrooms or zucchini into the filling.
  •  Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://svetb.com/delicious-quinoa-stuffed-acorn-squash-recipe/