Ingredients
Scale
- 2 acorn squashes, halved and seeded
- 1 cup rinsed quinoa
- 2 cups low-sodium vegetable broth
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squashes cut-side down on a parchment-lined baking dish. Bake for 30–40 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes). Add garlic and red bell pepper; cook until soft.
- In another pot, bring vegetable broth to a boil. Stir in quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Combine sautéed veggies with cooked quinoa, then add chopped spinach (or kale), cumin, paprika, salt, and pepper. Mix well.
- Flip baked squash halves cut-side up and fill generously with the quinoa mixture.
- Return stuffed squashes to the oven for an additional 10–15 minutes to heat through.
Notes
- Feel free to substitute quinoa with farro or bulgur for varied texture.
- Add nuts or dried cranberries for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg