Mediterranean Diet Savory Stuffed Squash
Elevate your dinner game with this Mediterranean Diet Savory Stuffed Squash recipe, a vibrant and wholesome dish that perfectly balances flavor and nutrition. Featuring tender roasted acorn squash filled with a savory mixture of fluffy quinoa, sautéed spinach, cherry tomatoes, tangy feta cheese, and briny kalamata olives, this recipe is bursting with Mediterranean-inspired goodness. Enhanced with aromatic garlic, dried oregano, and a zesty fresh lemon finish, it’s the perfect combination of comforting and healthy. Easy to prepare yet wonderfully impressive, this stuffed squash is ideal for weeknight dinners, holiday gatherings, or meal prep, delivering bold flavors while keeping you on track with your wellness goals.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 0.5 cup feta cheese
- 0.5 cup kalamata olives
- 0.5 cup red onion
- 2 cloves garlic
- 0.25 cup fresh parsley
- 1 teaspoon dried oregano
- 1 whole lemon
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Brush the inside and edges of each squash half with 1 tablespoon of olive oil. Season with salt and black pepper.
Place the squash halves cut side down on a baking sheet and roast them in the preheated oven for about 35 minutes, until tender.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa, and simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the garlic for about 1 minute until fragrant.
Add the red onion to the skillet and cook for 5 minutes until it becomes translucent.
Stir in the baby spinach and cook until wilted, about 2 minutes.
Remove skillet from heat and add the cooked quinoa, halved cherry tomatoes, crumbled feta cheese, sliced kalamata olives, chopped fresh parsley, and dried oregano. Mix well.
Season the quinoa mixture with salt and pepper to taste.
Turn the squash halves over and carefully fill each with the quinoa mixture.
Return the filled squash to the oven and bake for an additional 10 minutes.
Remove from oven, squeeze fresh lemon juice over the stuffed squash, and serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 9.0 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1440 mg | 111% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 8424 mg | 179% | |
*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.
