Quinoa Stuffed Acorn Squash is a delicious, nutritious, and visually appealing dish that makes the most of autumn produce. This meal is perfect as a hearty main or a satisfying side, featuring a blend of savory and sweet flavors with wholesome ingredients.
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts, chopped
- 1 cup fresh spinach, chopped
- 1/4 cup feta cheese (optional for a vegan option, use a dairy-free cheese)
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Optional: Fresh parsley or thyme for garnish
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Squash: Brush the cut sides of the acorn squash halves with olive oil, and season with salt, pepper, and a sprinkle of cinnamon. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- Cook the Quinoa: While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Prepare the Filling: In a large bowl, combine the cooked quinoa, chopped spinach, dried cranberries, chopped nuts, and feta cheese. Stir well to combine. The heat from the quinoa will slightly wilt the spinach and soften the cranberries.
- Stuff the Squash: Once the acorn squash is roasted, remove it from the oven and carefully turn the halves over. Spoon the quinoa mixture into each squash half, pressing down slightly to pack the filling in. Drizzle a little more olive oil over the top if desired.
- Bake Again: Return the stuffed squash halves to the oven and bake for an additional 10 minutes, or until everything is heated through.
- Serve: Garnish with fresh parsley or thyme for added color and flavor, and serve warm.
Benefits:
- High in Protein and Fiber: Quinoa is a complete protein, providing all essential amino acids, and the squash adds a good amount of fiber.
- Rich in Vitamins and Minerals: Acorn squash is high in vitamins A and C, while spinach and nuts add iron, calcium, and healthy fats.
- Versatile and Customizable: This dish can be easily adapted to fit various dietary needs, such as vegan, gluten-free, or nut-free by substituting ingredients.
- Seasonal and Sustainable: Uses seasonal produce, making it both eco-friendly and budget-conscious.
This Quinoa Stuffed Acorn Squash is a beautiful and wholesome meal that celebrates the flavors of autumn. It’s great for a dinner party or a cozy meal at home, providing a satisfying balance of textures and tastes.
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