Millet or Quinoa Stuffed Acorn Squash
Elevate your dinner table with this hearty and nutritious Millet or Quinoa Stuffed Acorn Squash recipe—an irresistible fusion of wholesome grains, earthy vegetables, and warm spices. Perfectly roasted acorn squash halves become tender, caramelized vessels for a vibrant stuffing made with your choice of millet or quinoa, sautéed onions, celery, and carrots, plus the sweet-tart burst of dried cranberries and the crunch of pecans or walnuts. Seasoned with cinnamon and cumin, this dish is a cozy balance of sweet and savory flavors, finished with a sprinkle of fresh parsley for a pop of brightness. Ideal as a stunning vegetarian main course or a festive side dish, this recipe is not only delicious but also packed with plant-based protein and nutrients. Ready in just an hour, it's a perfect addition to fall and holiday menus alike! Keywords: stuffed acorn squash, millet, quinoa, vegetarian recipe, holiday side dish, plant-based meal, roasted squash recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup millet or quinoa
- 2 cups vegetable broth
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 stalks, diced celery
- 1 medium, diced carrot
- 0.5 cup dried cranberries
- 0.5 cup, chopped pecans or walnuts
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds and strings.
Brush the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, rinse the millet or quinoa thoroughly under cold water.
In a medium saucepan, bring the vegetable broth to a boil, add the millet or quinoa, cover, reduce heat to low, and simmer for 15 minutes (or according to package instructions). Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
In a large skillet over medium heat, add 1 tablespoon of olive oil, then sauté the onion, garlic, celery, and carrot for 5-7 minutes, or until softened.
Stir in the cooked millet or quinoa, dried cranberries, chopped pecans or walnuts, cinnamon, cumin, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well and cook for 2-3 minutes.
Remove the squash halves from the oven and flip them cut side up. Carefully spoon the millet or quinoa mixture into each squash cavity and pack gently.
Return the stuffed squash to the oven and bake for another 10-15 minutes, or until heated through and lightly browned on top.
Remove from the oven and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 514.6 g | 187% | |
| Dietary Fiber | 114.5 g | 409% | |
| Total Sugars | 66.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 9630 mg | 205% | |
*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.
