Description
This stuffed baked acorn squash recipe is a cozy, healthy vegetarian dish perfect for fall. With quinoa, cranberries, walnuts, and herbs, it’s a flavorful and satisfying holiday side or main.
Ingredients
2 acorn squash 2 cups cooked quinoa 3 cups baby spinach 1/2 cup dried cranberries 1/2 cup chopped walnuts 1 onion, chopped 2 cloves garlic, minced 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fresh thyme (optional)
Instructions
1. Preheat oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and roast for 30-40 minutes until tender. While squash roasts, heat olive oil in skillet and sauté onion until soft. Add garlic and cook another minute. Stir in quinoa, spinach, cranberries, walnuts, thyme, salt, and pepper. Cook until spinach wilts and mixture is heated. Remove squash from oven, turn cut side up, and fill each half with quinoa mixture. Return to oven and bake for another 10-15 minutes. Let cool slightly, garnish with thyme if desired, and serve warm.
Notes
Roast squash cut side down to caramelize edges. Use vegetable broth to cook quinoa for extra flavor. Add cooked sausage or beans for a heartier filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Vegetarian Main / Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg