Description
Enjoy a vibrant and nutritious Quinoa Stuffed Acorn Squash, bursting with flavors and perfect for any occasion!
Ingredients
Scale
- 2 medium acorn squash
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 bell pepper, diced (red or yellow)
- 1 medium sweet onion, diced
- 2 cloves fresh garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tsp cumin
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve each acorn squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- In a pot, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and bell pepper; cook until softened.
- Stir in cumin and paprika; cook briefly until fragrant.
- Combine the cooked quinoa with sautéed vegetables and mix well. Spoon this filling into roasted acorn squash halves until overflowing slightly.
Notes
- For extra protein, consider adding black beans to the filling.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Half of one stuffed acorn squash (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg