Vegetarian Savory Stuffed Squash
Transform your dinner table with the irresistible flavors of Vegetarian Savory Stuffed Squash, a wholesome dish that's as vibrant as it is nourishing. Perfectly roasted acorn squash serves as a tender and caramelized vessel for a hearty quinoa filling packed with black beans, sautéed onion, garlic, and red bell pepper, all seasoned with smoky paprika and warm cumin. Topped with crumbled feta, fresh cilantro, and a squeeze of lime, this gluten-free and protein-packed recipe is a feast for both the eyes and the palate. Ready in just under an hour, it's an ideal choice for vegetarians or anyone seeking a satisfying, plant-based entrée. Perfect for cozy weeknight meals or elegant holiday gatherings, these stuffed squashes are sure to impress!
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Recipe Information
Ingredients
- 2 units medium acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cup quinoa
- 1.5 cups water
- 1 medium onion
- 2 cloves garlic
- 1 small red bell pepper
- 1 cup canned black beans
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 cup fresh cilantro
- 0.5 cup feta cheese
- 1 unit lime
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and remove the seeds. Lightly brush the insides with olive oil and sprinkle with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and roast for about 25-30 minutes or until tender.
Meanwhile, rinse the quinoa under cold water. Combine the quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.
Chop the onion, garlic, and red bell pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, cooking until translucent, about 3-4 minutes.
Add minced garlic and diced red bell pepper to the skillet. Cook for an additional 2-3 minutes until the pepper softens.
Stir in black beans, cumin, smoked paprika, and cooked quinoa. Mix well and heat through.
Once the squash is tender, remove it from the oven. Turn the squash halves cut side up and fill each cavity generously with the quinoa mixture.
Return the stuffed squash to the oven and bake for another 5-10 minutes until heated through.
Finely chop the fresh cilantro and crumble the feta cheese.
Before serving, sprinkle each squash with the cilantro and feta cheese. Slice the lime into wedges and serve alongside for an additional zesty twist.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 12.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 599 mg | 46% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1604 mg | 34% | |
*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.
