Savory Stuffed Squash
Elevate your fall menu with this stunning Savory Stuffed Squash recipe, a flavor-packed dish that perfectly combines hearty quinoa, vibrant vegetables, and creamy feta cheese nestled inside tender roasted acorn squash. Seasoned with a medley of aromatic dried herbs like thyme and oregano, and a hint of crushed red pepper for optional spice, this nutritious recipe delivers bold taste and wholesome texture. Ideal for cozy weeknight dinners or entertaining guests, it balances savory richness with a colorful, veggie-forward filling. Easy to make and beautifully presented, this stuffed squash is a fall-inspired vegetarian delight that's as satisfying as it is healthy.
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Recipe Information
Ingredients
- 2 Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Quinoa
- 1 cup Vegetable broth
- 1 Onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 cup Mushrooms, chopped
- 2 cups Spinach, chopped
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Parsley, chopped
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 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, rinse the quinoa under cold water.
In a medium saucepan, bring the vegetable broth to a boil and add the quinoa.
Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced red bell pepper, and chopped mushrooms, cooking for an additional 5 minutes until the vegetables are soft.
Stir in the chopped spinach, cooked quinoa, feta cheese, dried thyme, dried oregano, and optional crushed red pepper flakes.
Combine everything well and season with the remaining salt and pepper to taste.
Remove the squash from the oven and carefully flip them over.
Fill each squash half generously with the quinoa and vegetable mixture.
Return the filled squash to the oven and bake for another 10-15 minutes, until everything is heated through.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 806 mg | 17% | |
*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.
