Stuffed Squash for Two
Indulge in the comforting flavors of fall with this Stuffed Squash for Two, a perfect recipe for an intimate dinner or a cozy weeknight meal. Featuring tender roasted acorn squash halves filled with a savory-sweet quinoa stuffing, this dish combines wholesome ingredients like sautéed zucchini, baby spinach, dried cranberries, and chopped pecans. A hint of fresh parsley and optional Parmesan cheese elevate its heartwarming flavors. Ready in under an hour, this vibrant vegetarian entrée is as nutritious as it is beautiful, offering a delightful balance of textures and seasonal flair. Whether you're seeking a plant-based delight or a show-stopping side, this stuffed squash is guaranteed to impress.
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Recipe Information
Ingredients
- 1 whole acorn squash (or small butternut squash)
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups quinoa
- 1 cups vegetable broth
- 0.5 cups onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cups zucchini, diced
- 1 cups baby spinach, loosely packed
- 2 tablespoons dried cranberries
- 2 tablespoons pecans, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the squash in half lengthwise and scoop out the seeds. Drizzle the flesh side of each half with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the quinoa stuffing. Rinse the quinoa under cold water, then add it to a small saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the liquid is absorbed. Set aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes, until softened. Add the minced garlic and cook for another minute.
Stir in the diced zucchini and cook for 2-3 minutes until softened. Add the baby spinach and sauté just until wilted, about 1 minute.
Remove the skillet from the heat and mix in the cooked quinoa, dried cranberries, chopped pecans, and 1 tablespoon of fresh parsley. Adjust seasoning with the remaining salt and pepper to taste.
Carefully turn the roasted squash halves cut side up. Scoop the quinoa filling into each half, pressing gently to pack it in. Return the stuffed squash to the oven and bake for an additional 10 minutes.
Optionally, sprinkle Parmesan cheese over the stuffed squash during the last 5 minutes of baking.
Remove from the oven, garnish with the remaining parsley, and serve warm. Enjoy your Stuffed Squash for Two!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.3 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1384 mg | 29% | |
*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.
