Vegetarian Stuffed Acorn Squash
Servings: 6 people
Calories: 473kcal
Ingredients
- 3 acorn squash halved and cleaned
- 1 tbsp salt
- 2 tsp black pepper
- 2 tbsp olive oil
For the filling:
- 3 cups quinoa cooked
- 1 cup spinach cooked
- 1/2 cup dried cranberries
- 1/4 cup pecans chopped
- 1/2 cup vegetable broth optional
- 1 onion diced
- 2 tbsp butter or olive oil (vegan)
- 1/2 cup parmesan cheese omit if vegan
- 1 tsp salt optional
Instructions
- Preheat oven to 375°F
- Line a sheet pan with parchment paper.
- Sprinkle cut acorn squash with salt and pepper. Drizzle with olive oil and roast cut side down for 40 minutes at 375°F
Make the filling
- While the squash is roasting, heat a medium skillet over medium heat. Add 2 tbsp butter (or oil). Add the diced onion and cook until translucent (about 8 minutes).
- Combine cooked quinoa, cooked spinach, dried cranberries, chopped pecans, vegetable broth, cooked onions and 1 tsp salt to a large bowl. Toss to thoroughly combine. Set aside.
- When squash is easily pierced with a knife, remove from oven and let cool slightly.
- Carefully turn over and stuff each with an equal amount of quinoa filling.
Roast the STUFFED squash
- Sprinkle parmesan cheese on top, if using. Return to the oven for an additional 15-20 minutes. Let cool slightly before serving.
Notes
If your acorn squash is on the large size, you may need 3 cups of quinoa to fill each.
If they are small, 2 cups should be enough.
Nutrition
Calories: 473kcal | Carbohydrates: 70g | Protein: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1422mg | Fiber: 8g | Sugar: 7g