High Protein Savory Stuffed Acorn Squash
Elevate your dinner menu with this High Protein Savory Stuffed Acorn Squash recipe—an irresistible blend of wholesome ingredients and bold flavors. Perfect for anyone seeking a satisfying yet nutritious meal, this dish features tender roasted acorn squash halves filled with a hearty mixture of fluffy quinoa, protein-packed black beans, sautéed spinach, and vibrant red bell pepper. Infused with warm spices like cumin and smoked paprika, the filling gets a savory boost from nutritional yeast and fresh parsley, creating layers of flavor you'll love. Ideal for vegetarian and vegan lifestyles, this recipe is quick to prepare, taking just 20 minutes of prep time and 40 minutes to cook. Whether you’re serving it as a show-stopping main dish for holiday gatherings or a comforting weeknight meal, these stuffed squash halves are a delicious, healthy choice guaranteed to impress!
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 cups spinach, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut each acorn squash in half and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 25-30 minutes, until the flesh is tender and the edges are lightly browned.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the red bell pepper, cumin, and smoked paprika. Cook for another 3 minutes until the peppers are softened.
Fold in the black beans, quinoa, and chopped spinach. Cook until the spinach is wilted, about 2 minutes.
Remove the skillet from heat and stir in the nutritional yeast and chopped parsley. Season the mixture with the remaining salt and pepper to taste.
Once the squash is roasted, remove it from the oven and carefully turn it over. Fill each half with the quinoa mixture, packing it gently and mounding slightly.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm through.
Serve the stuffed acorn squash as a main dish garnished with extra parsley if desired.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 19.8 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5710 mg | 122% | |
*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.
