Low Sodium Savory Stuffed Acorn Squash
Elevate your fall menu with this Low Sodium Savory Stuffed Acorn Squash recipe, a wholesome and flavorful dish that’s perfect for cozy dinners or entertaining. Featuring tender roasted acorn squash filled with a hearty medley of quinoa, sautéed mushrooms, onions, and celery, this recipe is complemented by the earthy aroma of fresh thyme and sage. The addition of dried cranberries and toasted walnuts adds a delightful balance of sweetness and crunch, while baby spinach and a splash of lemon juice offer a vibrant finish. This low sodium recipe is ideal for anyone seeking a heart-healthy, nutrient-packed meal that’s as visually stunning as it is delicious. With just 20 minutes of prep and 40 minutes of cook time, it’s a savory showstopper suited for vegan and vegetarian diets, and perfect for serving at any holiday gathering or weeknight dinner.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups water
- 2 cloves garlic
- 1 medium onion
- 1 cup mushrooms
- 2 whole celery stalks
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 0.25 teaspoon black pepper
- 0.5 cup dried cranberries
- 0.5 cup walnuts
- 2 cups baby spinach
- 1 tablespoon lemon juice
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.
Place the squash halves cut-side down on a baking sheet and roast in the oven for 25-30 minutes until the flesh is tender.
While the squash is roasting, rinse the quinoa under cold water. Combine it with 2 cups of water in a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and dice the onion, then add them to the skillet. Cook until the onion is translucent, about 5 minutes.
Chop the mushrooms and celery stalks and add them to the skillet. Sauté for another 5 minutes until the vegetables are softened.
Stir in the fresh thyme, fresh sage, and black pepper. Cook for another 2 minutes until fragrant.
Add the cooked quinoa, dried cranberries, and chopped walnuts to the skillet. Stir everything together and heat through.
Roughly chop the baby spinach and add it to the skillet, cooking until just wilted.
Season the mixture with lemon juice to brighten the flavors.
Once the squash is done, remove it from the oven and carefully turn it cut-side up. Fill each half with the quinoa mixture, packing it gently.
Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.
Remove from the oven, let cool slightly, and serve.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 435.3 g | 158% | |
| Dietary Fiber | 91.8 g | 328% | |
| Total Sugars | 61.5 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 9189 mg | 196% | |
*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.
