High Protein Roasted Acorn Squash
Elevate your healthy eating game with this High Protein Roasted Acorn Squash recipe, a perfect blend of flavor and nutrition that’s sure to delight! This wholesome dish features tender, caramelized acorn squash halves filled with a vibrant mix of quinoa, chickpeas, spinach, and cherry tomatoes—creating a nutrient-packed, protein-rich stuffing. Enhanced with earthy cumin, zesty lemon juice, and creamy feta cheese, every bite is bursting with savory goodness. Ideal for vegetarians and anyone seeking a satisfying, nourishing meal, this recipe is easy to prepare and visually stunning. Ready in about an hour, it’s perfect for a cozy dinner or an impressive side dish for your guests. Try this irresistible roasted squash recipe today and enjoy a hearty meal that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 1 can (15 ounces) canned chickpeas
- 2 cups spinach
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 0.5 cup feta cheese
- 0.25 cup parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half, remove the seeds, and brush the inside with one tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 40 minutes or until tender.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Drain and rinse the canned chickpeas, then add to the skillet along with the spinach, cherry tomatoes (halved), and cumin. Cook for 5-7 minutes, stirring occasionally, until the spinach has wilted and the tomatoes are soft.
Stir the cooked quinoa into the skillet with the vegetables. Add lemon juice, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
Remove roasted squash from the oven. Turn the squash halves cut side up and fill each half with the quinoa mixture.
Sprinkle crumbled feta cheese and chopped parsley over each stuffed squash half.
Return the stuffed squash to the oven and bake for an additional 5 minutes to warm through.
Serve hot and enjoy this high-protein, flavorful dish!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 95.5 g | 341% | |
| Total Sugars | 15.7 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1428 mg | 110% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 9256 mg | 197% | |
*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.
