Quinoa-Stuffed Acorn Squash
Looking for a new way to enjoy winter squash this fall? Try our Quinoa-Stuffed Acorn Squash. Loaded with protein-packed quinoa, veggies and Parmesan cheese, this recipe is perfect for serving as a weeknight dinner or a Thanksgiving side.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
- 3 acorn squash
- 4 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 cup uncooked quinoa
- 3 cups fresh spinach
- 1 large yellow onion, diced
- 1 apple, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons sage, chopped
- ½ cup vegetable broth
- 1 ½ cups shredded Parmesan cheese, divided
- 1 cup pecans, chopped
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees and line the inside of a baking sheet with parchment paper.
- Cut acorn squash in half lengthwise and scoop out seeds. Brush 2 tablespoons oil onto the squash and sprinkle with 1 teaspoon salt. Place squash on the prepared baking sheet and roast for 45 minutes, or until tender.
- While squash is roasting, cook the quinoa according to package instructions.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons oil. Once hot, add the spinach, onions and apples. Saute for 2 to 3 minutes, or until onions are translucent. Add the garlic and sage, and saute for 1 more minute, or until fragrant.
- Add the cooked quinoa to the skillet, along with the broth, 1 cup of the shredded Parmesan cheese, pecans, remaining 1 teaspoon salt and black pepper. Stir to combine.
- Divide the filling evenly between the squash halves. Sprinkle the remaining Parmesan cheese on top of each. Return stuffed squash to oven and roast for an additional 10 minutes, or until cheese is melted and browned. Serve immediately.
Nutrition Information
Calories: 754|Sodium: 1380mg|Fat: 50.7g|Carbohydrates: 57g|Fiber: 11.4g|Protein: 29.1g|
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