High Protein Savory Stuffed Squash
Elevate your weeknight dinner game with this delicious High Protein Savory Stuffed Squash recipe! Perfectly roasted acorn squash serves as a cozy vessel for a nutrient-packed filling of fluffy quinoa, hearty chickpeas, and sautéed spinach, all seasoned with aromatic cumin and coriander. Brightened with a splash of lemon juice and fresh parsley, this dish is brimming with flavor and offers a plant-based protein boost that’s both satisfying and healthy. Optional crumbled feta adds a creamy, tangy finish, making it customizable for vegetarian or dairy-free diets. With a prep time of just 20 minutes, this beautifully presented recipe is ideal for impressing guests or enjoying a wholesome family meal. Serve warm and garnish with additional parsley for an elegant touch. Keywords: high protein, stuffed squash, savory stuffed squash recipe, quinoa chickpea filling, healthy dinner ideas, vegetarian squash recipes.
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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 15-ounce can can of chickpeas, drained and rinsed
- 1 whole small onion, diced
- 3 whole garlic cloves, minced
- 2 cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 0.25 cup fresh parsley, chopped
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30 minutes or until the squash is tender.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the diced onion and garlic and sauté until the onion is translucent.
Add the chickpeas, spinach, ground cumin, ground coriander, and the remaining salt and pepper. Cook until the spinach is wilted, about 3-4 minutes.
Stir in the cooked quinoa, lemon juice, and chopped parsley into the skillet. Mix well to combine all the ingredients. Adjust seasoning to taste.
Remove the squash from the oven and let cool slightly. Turn them cut-side up and stuff each half with the quinoa-chickpea mixture.
If using, sprinkle crumbled feta cheese on top of the stuffed squash.
Return the stuffed squash to the oven and bake for an additional 10 minutes until heated through.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 83.0 g | 296% | |
| Total Sugars | 8.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1679 mg | 129% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 8584 mg | 183% | |
*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.
