Soy-Free Savory Stuffed Squash
Elevate your dinner table with this hearty and flavor-packed Soy-Free Savory Stuffed Squash! Perfect for vegetarians or those avoiding soy-based ingredients, this recipe features tender roasted acorn squash halves brimming with a wholesome, savory filling of fluffy quinoa, sautéed mushrooms, garlic, spinach, and aromatic Italian seasonings. Finished with a sprinkle of Parmesan cheese and lightly baked to perfection, this dish offers a beautiful balance of textures and rich, earthy flavors. Ready in just over an hour, it’s an excellent choice for a nutritious weeknight meal or a stunning side dish for a special occasion. Simple to prepare and overflowing with nutrients, this stuffed squash recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 8 ounces mushrooms
- 4 cups spinach
- 1 cup quinoa
- 2 cups vegetable broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut side down on a baking sheet.
Roast the squash for about 30 minutes or until tender when pierced with a fork.
While the squash is roasting, rinse the quinoa under cold water.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Chop the onion and garlic. Add them to the skillet and sauté for about 5 minutes or until the onion is translucent.
Slice the mushrooms and add them to the skillet. Cook for an additional 5 minutes until the mushrooms begin to release their juices.
Add the spinach to the skillet and cook until wilted, about 3 minutes.
Stir in the cooked quinoa, Parmesan cheese, salt, black pepper, and Italian seasoning. Mix well to combine the stuffing mixture.
Once the squash is done roasting, remove them from the oven and carefully flip them over.
Evenly divide the stuffing mixture among the squash halves, pressing down lightly to pack the filling.
Return the stuffed squash to the oven and bake for another 10 minutes.
Serve the soy-free savory stuffed squash warm, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5867 mg | 255% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 88.8 g | 317% | |
| Total Sugars | 17.5 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1437 mg | 111% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 10353 mg | 220% | |
*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.
