Description
Make this Stuffed Acorn Squash with Quinoa your centerpiece for a holiday meal. It’s a beautiful, hearty, and meatless main dish that celebrates simple, wonderful food. You will love how easy it is to prepare something so festive.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy parts.
- Brush the cut sides of the squash lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
- Place the squash cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash roasts, cook the quinoa. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and mushrooms. Cook until the mushrooms release their moisture and start to brown, about 5 to 7 minutes.
- In a large bowl, combine the cooked quinoa, the cooked onion and mushroom mixture, dried cranberries, pecans, sage, salt, and pepper. Mix well.
- Once the squash is tender, flip the halves over. Spoon the quinoa stuffing evenly into the cavities of the roasted squash halves.
- Return the stuffed squash to the oven for another 10 minutes to heat the filling through. Serve warm.
Notes
- You can substitute wild rice or brown rice for the quinoa if you prefer.
- For a richer flavor, roast the squash halves cut-side up for the first 20 minutes before flipping them.
- Feel free to add 1/2 cup of chopped spinach to the stuffing mixture when you add the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash with stuffing
- Calories: Approx. 380
- Sugar: Approx. 8g
- Sodium: Approx. 450mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: To be determined
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 9g
- Protein: Approx. 11g
- Cholesterol: 0mg