Description
Quinoa Stuffed Acorn Squash is a vibrant and nutritious dish that brings together the sweet, earthy flavor of roasted acorn squash with a savory filling of fluffy quinoa, fresh spinach, and crumbled feta cheese. This delightful recipe not only looks stunning on your dinner table but also offers a healthful meal that’s easy to prepare. Perfect for impressing guests or enjoying as a wholesome weeknight dinner, this dish is versatile enough to adapt to your taste preferences.
Ingredients
Scale
- 2 acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups baby spinach
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds.
- Place squash halves cut side up on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Sauté spinach in a pan until wilted (about 2 minutes). Mix spinach with cooked quinoa, feta cheese, and nuts if using.
- Stuff each squash half generously with the quinoa mixture. Return to oven for an additional 10-15 minutes.
- Serve warm as a main or side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg