Vegetarian Stuffed Acorn Squash

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Vegetarian Stuffed Acorn Squash is an easy, healthy dinner. The gluten-free filling is made from quinoa, vegetables, dried cranberries and pecans.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Squash recipes

Cuisine: American

Servings: people

Calories: 397kcal

Author: Cheryl Bennett

Ingredients

2 acorn squash halved and cleaned
1 teaspoon salt
½ teaspoon black pepper
1 ½ tablespoons olive oil

For the filling:

1 ½ cups cooked quinoa follow package directions
1 cup sautéed spinach *see note
½ cup dried cranberries
¼ cup pecans chopped
⅓ cup vegetable broth optional
1 medium onion diced
2 cloves garlic minced
2 tablespoons butter or olive oil (vegan)
¼ cup parmesan cheese omit if vegan
salt and pepper to taste

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 garlic, 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

Fresh spinach: You will need about 8 ounces, or half a pound to yield one cup cooked spinach.

Nutrition