Nut-Free Savory Stuffed Squash
Delight your taste buds with this hearty and wholesome Nut-Free Savory Stuffed Squash recipe—a perfect centerpiece for fall gatherings or a satisfying weeknight dinner. Featuring tender, roasted acorn squash halves stuffed with a flavorful quinoa blend infused with sautéed vegetables, fresh herbs, and a touch of lemon, this dish delivers comfort and nutrition in every bite. It's entirely nut-free, making it ideal for those with dietary restrictions, while showcasing vibrant flavors from garlic, thyme, and parsley. Ready in just 80 minutes and packed with plant-based goodness, this recipe is perfect for vegetarians and anyone looking to embrace seasonal cooking! Serve it as a stunning main course or a creative side dish that captures the essence of autumn.
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Recipe Information
Ingredients
- 2 acorn squash
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 400°F (200°C).
Cut each acorn squash in half and scoop out the seeds. Lightly rub the inside with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, until tender.
Meanwhile, rinse the quinoa under cold water. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the diced carrot, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.
Stir in the cooked quinoa, fresh thyme leaves, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for an additional 2 minutes.
Remove from heat and stir in the fresh parsley and lemon juice. Adjust seasoning to taste.
Remove the squash from the oven and let cool slightly. Turn the squash halves over and fill each with an equal amount of the quinoa mixture.
Return to the oven and bake for another 10 minutes. Serve warm and enjoy your nut-free savory stuffed squash!
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 20.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3694 mg | 79% | |
*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.
