Squash with Quinoa
Transform your dinner table with this vibrant and nutritious Squash with Quinoa recipe! Perfectly roasted acorn squash halves become the ideal edible bowls, brimming with a flavor-packed quinoa stuffing. This hearty filling combines fluffy quinoa cooked in savory vegetable broth with sautéed onion, garlic, and red bell pepper, finished with fresh spinach, sweet dried cranberries, and crunchy slivered almonds. Gently seasoned with earthy cumin and smoky paprika, this dish offers a delightful balance of textures and tastes. Perfect for vegetarians and packed with plant-based protein, this colorful recipe is both a wholesome weeknight meal and a stunning centerpiece for gatherings. Ready in just one hour, it serves four and celebrates the best of fall flavors with every bite!
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 whole Garlic cloves
- 1 medium Red bell pepper
- 2 cups Fresh spinach
- 0.5 cup Dried cranberries
- 0.5 cup Slivered almonds
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice 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 lightly sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30 minutes or until the flesh is fork-tender.
While the squash is roasting, rinse the quinoa under cold water in a fine mesh sieve.
Bring vegetable broth to a boil in a medium saucepan. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork.
Dice the onion, garlic, and red bell pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
Add the red bell pepper to the skillet and cook for another 4-5 minutes until the pepper is tender.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the cooked quinoa, dried cranberries, slivered almonds, cumin, paprika, salt, and black pepper to the skillet. Stir well to combine and heat through.
Remove the squash from the oven and carefully flip them over so the cut sides are facing up.
Spoon the quinoa mixture into each squash half, packing it in gently.
Return the stuffed squash to the oven and bake for an additional 10 minutes.
Remove from the oven and let cool slightly before serving. Enjoy your Stuffed Squash with Quinoa!
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 462.5 g | 168% | |
| Dietary Fiber | 99.9 g | 357% | |
| Total Sugars | 65.4 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1112 mg | 86% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 9533 mg | 203% | |
*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.
