Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Stuffed Acorn Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian American
  • Diet: Gluten Free

Description

This Quinoa Stuffed Acorn Squash recipe is a hearty and nutritious vegetarian dish perfect for fall and winter meals. Roasted acorn squash halves are filled with a flavorful mixture of quinoa, vegetables, herbs, and spices, creating a colorful and satisfying entrée or side. The natural sweetness of the squash complements the nutty quinoa and savory filling, delivering a balanced and wholesome meal that’s both gluten-free and vegan-friendly.

Ingredients

Acorn Squash

  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste

Quinoa Filling

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup baby spinach, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans, toasted
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Prepare the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper or foil, and roast for about 30-35 minutes, or until the flesh is tender when pierced with a fork.
  2. Cook the Quinoa: While the squash roasts, rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Sauté the Vegetables: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the chopped spinach and cook until just wilted.
  4. Combine the Filling: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, dried cranberries, toasted nuts, cumin, smoked paprika, cinnamon, salt, and pepper. Mix well to evenly distribute the ingredients. Optionally, stir in the fresh parsley for added flavor and color.
  5. Stuff the Squash: Once the acorn squash halves are cool enough to handle, carefully turn them cut side up. Spoon the quinoa mixture generously into each squash half, pressing lightly to firmly pack the filling.
  6. Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes at 400°F (200°C) to allow the flavors to meld and the filling to warm through.
  7. Serve: Remove from the oven and let cool slightly before serving. These quinoa stuffed acorn squash halves can be enjoyed as a main course or a hearty side dish.

Notes

  • You can substitute walnuts with almonds, pecans, or your favorite nuts.
  • For a non-vegan option, sprinkle some crumbled feta or shredded cheese before the final bake.
  • To add more protein, consider adding chickpeas or cooked lentils into the filling.
  • Leftover stuffing can be served as a grain bowl or added to salads.
  • Roasting the squash with the cut side down helps caramelize the flesh, enhancing sweetness.

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