Savory Stuffed Acorn Squash
Elevate your weeknight menu with this vibrant and nutritious **Savory Stuffed Acorn Squash** recipe! Tender, roasted acorn squash serves as the perfect edible bowl, brimming with a flavorful medley of quinoa, sautéed vegetables, baby spinach, and the sweet-tart pop of dried cranberries. A sprinkle of pecans adds satisfying crunch, while warm spices like cinnamon and nutmeg create a cozy, autumnal undertone. This dish is not only vegetarian and nutrient-packed but also stunningly beautiful, making it ideal for both family dinners and festive gatherings. Finished with a fresh parsley garnish, it's a hearty and wholesome meal that's as delightful to look at as it is to eat. Ready in just over an hour, this recipe is your next go-to for seasonal comfort food!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 medium, diced bell pepper
- 1 cup, diced mushrooms
- 2 cups baby spinach
- 0.5 cup dried cranberries
- 0.5 cup, chopped pecans
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds.
Brush the inside of each squash half with olive oil and season 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. Roast in the preheated oven for about 35-40 minutes or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the quinoa. Rinse the quinoa under cold water, then combine it with 2 cups of vegetable broth in a medium saucepan.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until the onion becomes translucent.
Add the diced bell pepper and mushrooms, and cook for another 5 minutes until the vegetables are tender.
Stir in the cooked quinoa, baby spinach, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and cook for another 2 minutes until the spinach wilts.
Remove the squash from the oven and turn them cut side up. Fill each squash half generously with the quinoa mixture.
Place the stuffed squash back in the oven and bake for an additional 10 minutes.
Remove from the oven, and garnish with fresh parsley before serving. Enjoy your hearty dish warm.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 467.9 g | 170% | |
| Dietary Fiber | 100.3 g | 358% | |
| Total Sugars | 70.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1044 mg | 80% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 10110 mg | 215% | |
*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.
