Delicious Quinoa Stuffed Acorn Squash Recipe to Savor

Quinoa Stuffed Acorn Squash is a nutritious and hearty vegan dish that combines the sweetness of roasted squash with the earthiness of quinoa and savory herbs. This comforting recipe is perfect for fall and winter, offering a satisfying and plant-based meal. It’s versatile, healthy, and delicious, making it a must-try for anyone looking to elevate their vegetable-filled dishes.

Why You’ll Love This Quinoa Stuffed Acorn Squash

This vegetarian acorn squash recipe with quinoa offers numerous benefits. First, it’s packed with nutrients, making it a healthy quinoa stuffed squash dish. The combination of acorn squash and quinoa provides a satisfying meal that’s both filling and light on calories. It’s also gluten-free, perfect for those with dietary restrictions. Additionally, the roasted acorn squash with quinoa filling creates a delightful flavor profile that appeals to a wide audience. Suitable for Thanksgiving or any gathering, this dish is sure to impress.

Ingredients for Quinoa Stuffed Acorn Squash

Gather these items:

• 2 medium acorn squash
• 1 cup quinoa (rinsed)
• 1 ½ cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/3 cup cranberries (optional, for sweetness)
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

How to Make Quinoa Stuffed Acorn Squash Step-by-Step

1. Step 1: Preheat your oven to 375°F (190°C). Slice the acorn squash in half and scoop out the seeds. Brush the inside with olive oil, then season with salt and pepper.
2. Step 2: Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes until tender.
3. Step 3: While the squash is roasting, bring vegetable broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes, then fluff with a fork and set aside.
4. Step 4: In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes. Add minced garlic and spinach, cooking until the spinach wilts.
5. Step 5: In a large mixing bowl, combine the quinoa, sautéed onion, garlic, spinach, thyme, rosemary, cranberries, and pumpkin seeds. Season with salt and pepper to taste.
6. Step 6: Once the squash is done roasting, scoop the quinoa mixture into each squash half, pressing gently to pack the filling.
7. Step 7: Return the stuffed squash to the oven and bake for another 10–15 minutes to heat the filling through.
8. Step 8: Garnish with fresh herbs and serve warm.

Pro Tips for the Perfect Quinoa Stuffed Acorn Squash

Keep these in mind:

• Use butternut or kabocha squash as alternatives for a different texture and flavor.
• Try red or black quinoa for a varied texture or flavor.
• Fresh herbs are best, but dried herbs can be substituted in a pinch.
• For an extra touch, sprinkle some cheese on top before baking.

Best Ways to Serve Quinoa Stuffed Acorn Squash

This baked acorn squash with quinoa makes an excellent main dish, but it can also be served as a side. Pair it with a light salad or roasted vegetables for a complete meal. Consider serving it with a drizzle of balsamic glaze to enhance the flavor. For a festive touch, add it to your quinoa stuffed acorn squash for Thanksgiving table.

How to Store and Reheat Quinoa Stuffed Acorn Squash

To store leftovers, place them in an airtight container in the refrigerator. They can last for up to 3-4 days. To reheat, simply place the stuffed squash in the oven at 350°F (175°C) for about 15 minutes or until heated through. This makes for an easy quinoa stuffed acorn squash meal any night of the week.

Frequently Asked Questions About Quinoa Stuffed Acorn Squash

What’s the secret to perfect Quinoa Stuffed Acorn Squash?

The key to perfect quinoa-filled acorn squash is ensuring the squash is roasted until tender and the quinoa is seasoned well. Use fresh herbs for the best flavor.

Can I make Quinoa Stuffed Acorn Squash ahead of time?

Yes, you can prepare the filling in advance and stuff the squash just before baking. This helps save time during busy weeknights.

How do I avoid common mistakes with Quinoa Stuffed Acorn Squash?

Avoid overcooking the squash, as it can become mushy. Additionally, ensure the quinoa is well-fluffed to create a light filling.

Variations of Quinoa Stuffed Acorn Squash You Can Try

Feel free to get creative! You can add different vegetables to the filling, like zucchini or bell peppers. For a heartier option, mix in some cooked lentils. This dish can also be made vegan by omitting any cheese. Experiment with spices to find your favorite combination!

For more information on the health benefits of quinoa, check out this Healthline article. If you’re interested in more vegetarian recipes, visit our recipe category for inspiration. You can also explore vegetable gardening tips to grow your own ingredients!

Delicious Quinoa Stuffed Acorn Squash Recipe to Savor

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Quinoa Stuffed Acorn Squash is a nutritious and hearty vegan dish that combines the sweetness of roasted squash with the earthiness of quinoa and savory herbs. This comforting recipe is perfect for fall and winter, offering a satisfying and plant-based meal.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 medium acorn squash
• 1 cup quinoa (rinsed)
• 1 ½ cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/3 cup cranberries (optional, for sweetness)
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C). Slice the acorn squash in half and scoop out the seeds. Brush the inside with olive oil, then season with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes until tender.
3. While the squash is roasting, bring vegetable broth to a boil. Add the quinoa, reduce the heat, and cover. Simmer for 15 minutes, then fluff with a fork and set aside.
4. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes. Add minced garlic and spinach, cooking until the spinach wilts.
5. In a large mixing bowl, combine the quinoa, sautéed onion, garlic, spinach, thyme, rosemary, cranberries, and pumpkin seeds. Season with salt and pepper to taste.
6. Once the squash is done roasting, scoop the quinoa mixture into each squash half, pressing gently to pack the filling.
7. Return the stuffed squash to the oven and bake for another 10–15 minutes to heat the filling through.
8. Garnish with fresh herbs and serve warm.

Notes

• Use butternut or kabocha squash as alternatives for a different texture and flavor.
• Try red or black quinoa for a varied texture or flavor.
• Fresh herbs are best, but dried herbs can be substituted in a pinch.

Nutrition

• Serving Size: 1 stuffed acorn squash half
• Calories: 230
• Sugar: 5g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 0mg