Ingredients
Scale
- 2 acorn squash (medium-sized)
- 1 cup quinoa (rinsed)
- 2 cups low-sodium vegetable broth
- 1 red bell pepper (diced)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 cups fresh baby spinach
- 1 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). Cut each acorn squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on a lined baking sheet. Roast for about 25-30 minutes until tender.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- In a skillet over medium heat, drizzle olive oil and sauté the onion and bell pepper until softened (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in fresh spinach, cumin, and paprika; cook until the spinach wilts down (2-3 minutes).
- Combine the cooked quinoa with the sautéed veggies in a large bowl; season generously with salt and pepper.
- Fill each roasted squash half with the quinoa mixture, drizzling lightly with olive oil before returning to the oven for another 15-20 minutes until heated through.
Notes
- Feel free to customize the filling by adding nuts for crunch or swapping quinoa for farro.
- Fresh herbs like parsley or basil can enhance flavors significantly!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg