Baked Stuffed Winter Squash
Cozy up with the perfect seasonal dish—Baked Stuffed Winter Squash! This vibrant recipe combines tender roasted acorn or butternut squash with a hearty, flavor-packed quinoa filling infused with warm spices like cinnamon and nutmeg. Each squash half is bursting with layers of texture and taste, including sautéed onions, wilted spinach, sweet dried cranberries, and crunchy walnuts, all brought together with a savory vegetable broth. Ideal as a stunning vegetarian main course or a festive side dish, it’s a wholesome meal that both nourishes and delights. Ready in just over an hour, this dish delivers a balance of comfort and elegance, perfect for chilly nights or holiday gatherings.
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Recipe Information
Ingredients
- 2 medium Acorn squash or butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 small, diced Onion
- 2 minced Garlic cloves
- 2 cups Fresh spinach
- 0.5 cup Dried cranberries
- 0.5 cup Chopped walnuts
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each winter squash in half lengthwise and scoop out the seeds. Lightly drizzle the insides with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut-side down on the prepared baking sheet and bake for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash bakes, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute longer.
Add the fresh spinach to the skillet and cook until wilted. Stir in the cooked quinoa, dried cranberries, chopped walnuts, ground cinnamon, ground nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well to combine the filling.
Once the squash is cooked, remove it from the oven and carefully turn the halves cut-side up. Scoop the quinoa mixture into each squash cavity, packing it lightly.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, until heated through and slightly golden on top.
Remove from the oven, let cool slightly, and serve warm. Enjoy your Baked Stuffed Winter Squash as a wholesome main course or a festive side dish!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
