Description
This Stuffed Baked Acorn Squash recipe is a delightful blend of savory and sweet flavors, combining tender roasted squash with a hearty quinoa and vegetable filling. Perfect for a cozy autumn meal!
Ingredients
Units
Scale
For the Acorn Squash:
- 2 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup quinoa, cooked
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Acorn Squash: Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper.
- Bake the Squash: Bake for about 30-40 minutes, or until the squash is fork-tender.
- Make the Filling: In a skillet, sauté the onion, garlic, bell pepper, and zucchini until softened. Add cooked quinoa, thyme, salt, and pepper. Cook for another 5 minutes.
- Stuff the Squash: Fill each acorn squash half with the quinoa and vegetable mixture. Top with Parmesan cheese.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley before serving.
Notes
- You can customize the filling with your favorite vegetables or add some nuts for extra crunch.
- This dish pairs well with a side salad or roasted vegetables.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
