Gluten-Free Savory Stuffed Squash
Delight your taste buds with this Gluten-Free Savory Stuffed Squash, a wholesome and vibrant dish perfect for cozy dinners or special gatherings. This recipe features tender roasted acorn squash halves brimming with a flavorful quinoa and vegetable filling, enhanced by the sweetness of dried cranberries and the crunch of pecans. Fresh spinach, bell peppers, and zucchini add a boost of nutrients and color, while aromatic thyme and sage elevate the dish with warm, herby notes. Topped with a golden layer of melted Parmesan, this gluten-free recipe is both satisfying and versatile, ideal as a main course or hearty side dish. Ready in just 80 minutes, it's an easy yet elegant way to enjoy seasonal flavors!
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Recipe Information
Ingredients
- 2 acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 1 medium bell pepper
- 1 small zucchini
- 2 cups fresh spinach
- 0.5 cup dried cranberries
- 0.5 cup pecans
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon thyme
- 0.5 teaspoon sage
- 0.5 cup parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds and pulp. Brush the cut sides with 1 tablespoon of olive oil, and place them cut-side down on a baking sheet. Roast in the preheated oven for 30 minutes or until tender.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the minced garlic, chopped bell pepper, and zucchini to the skillet. Cook for another 5 minutes, or until the vegetables are tender.
Stir in the fresh spinach, dried cranberries, and pecans. Cook until the spinach is wilted, about 2 minutes.
Add the cooked quinoa to the vegetable mixture. Season with salt, black pepper, thyme, and sage. Stir to combine everything evenly.
Remove the squash from the oven, and carefully turn them cut-side up. Spoon the quinoa and vegetable mixture into each squash half, mounding it slightly.
Sprinkle the tops with grated parmesan cheese.
Return the stuffed squashes to the oven and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your gluten-free savory stuffed squash as a comforting and delicious meal!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5329 mg | 232% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 76.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3842 mg | 82% | |
*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.
