Low Fat Savory Stuffed Squash
Discover the ultimate comfort dish with a health-conscious twist in this Low Fat Savory Stuffed Squash recipe! Perfectly roasted acorn squash halves serve as a delicious and wholesome base for a nutrient-packed stuffing of fluffy quinoa, sautéed onions, red bell peppers, garlic, and wilted spinach. Flavored with aromatic dried thyme and oregano, and optionally topped with grated Parmesan for added indulgence, this recipe strikes the perfect balance between flavor and nutrition. It’s a filling yet low-fat meal that’s as beautiful as it is satisfying, ideal for busy weeknights or impressing guests at a dinner party. Ready in just over an hour and brimming with hearty vegetables and plant-based protein, this stuffed squash recipe is perfect for those seeking healthy, vegetarian comfort food with a savory twist.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 2 cloves, minced garlic
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 cup, grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds.
Brush the cut sides with half of the olive oil. Place them cut-side down on a baking sheet.
Roast the squash in the preheated oven for about 30 to 35 minutes, or until tender.
While the squash is roasting, rinse the quinoa thoroughly under cold water.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until all the broth is absorbed. Fluff with a fork and set aside.
In a large skillet over medium heat, add the remaining olive oil. Sauté the diced onion and red bell pepper until they are tender, about 5 minutes.
Add the minced garlic and spinach, stirring until the spinach wilts, about 2 minutes.
Stir in the cooked quinoa, thyme, oregano, black pepper, and salt. Mix everything until well combined.
Remove the squash from the oven and turn them cut-side up. Stuff each squash half with the quinoa mixture.
If using, sprinkle Parmesan cheese over the stuffed squash. Return them to the oven and bake for an additional 10 minutes, or until heated through.
Serve the stuffed squash warm, and enjoy your healthy, low-fat meal.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 13.4 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1644 mg | 126% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 8675 mg | 185% | |
*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.
