If you’re looking for a healthy and hearty meal, then this recipe for acorn squash stuffed with savory ingredients is perfect for you.

The dish is easy to make and packed with flavor, so you’re sure to impress your friends and family with this tasty and nutritious meal. With just a few simple ingredients, you can create a dish that’s both satisfying and delicious.

Ingredients

2 medium sized acorn squash, halved lengthwise and seeded
1 small onion, diced
2 cloves garlic, minced
1/2 cup uncooked quinoa, rinsed
1 cup vegetable broth
1/4 cup diced sun-dried tomatoes (not in oil)
1/4 cup chopped fresh basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese (optional)
2 Tbsp chopped fresh parsley for garnish

Instructions

Preheat oven to 375 degrees F.
Place the squash halves cut-side down on a baking sheet and bake for 20 minutes.
Meanwhile, in a large saucepan, sauté onion and garlic until tender, about 5 minutes.
Add quinoa, broth, sun-dried tomatoes, basil, thyme, oregano, salt, and pepper to the saucepan and bring to a boil.
Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Remove from heat and set aside.
Remove the squash from the oven and turn them over. Fill each half with the quinoa mixture and top with Parmesan cheese (optional).
Return the stuffed squash to the oven and bake until the squash is tender and the cheese is melted and bubbly, about 20-25 minutes.
Garnish with fresh parsley before serving.

Nutrition Information

Per serving:.

Calories: 260
Protein: 9g
Carbs: 51g
Fiber: 6g
Sugar: 5g
Fat: 4g
Saturated Fat: 1g
Sodium: 145mg

Variations and Tips

This recipe is quite versatile and can be adapted to your own tastes. For example, try adding other vegetables like mushrooms, zucchini, or bell peppers to the quinoa mixture.

You can also add additional spices like cumin, paprika, or chili powder for extra flavor.

If you’re looking to make this dish vegan or dairy-free, simply omit the Parmesan cheese or use a vegan cheese alternative instead. And for those who are gluten-free, make sure to use certified gluten-free quinoa and vegetable broth.

When selecting acorn squash, look for ones that are heavy for their size with a dull, tough skin without any soft spots or blemishes. If stored in a cool, dry place, they can last for months.

Final Thoughts

Acorn squash stuffed with quinoa and vegetables is a perfect dish for a healthy and satisfying meal. This recipe is easy to make and packed with flavor, and it can be customized to your liking.

It’s also a great way to get in your daily servings of vegetables and whole grains.