Description
This Quinoa Stuffed Acorn Squash is a hearty and nutritious meal perfect for fall, featuring tender roasted acorn squash halves filled with a savory quinoa mixture of sautéed onions, celery, apples, mushrooms, cranberries, and fragrant spices. The recipe balances sweet and tart flavors with warm herbs, creating a comforting, protein-packed vegetarian dish.
Ingredients
Scale
Quinoa Mixture
- 3/4 cup dry quinoa
- 1 1/2 cups low sodium vegetable broth
- 1 small onion, finely diced
- 1 stalk celery, finely diced
- 1 large apple, diced
- 8 ounces cremini mushrooms, diced
- 1/2 cup cranberries (fresh or frozen)
- 3 cloves garlic, minced
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon cinnamon
- 1 teaspoon Himalayan salt (or preferred salt), more to taste
- Fresh cracked pepper, to taste
Acorn Squash
- 3 medium-sized acorn squash
- 2 tablespoons olive oil, plus more for brushing squash flesh
- 2 tablespoons pure maple syrup (optional)
Instructions
- Preheat oven: Preheat your oven to 425 degrees F (218 degrees C) to prepare for roasting the squash.
- Prepare the squash: Cut a thin slice off the bottom of each acorn squash to create a flat edge so they can stand upright. Cut off any protruding stems. Halve each squash horizontally, scoop out the membranes and seeds, and discard them.
- Roast the squash: Place the squash halves cut-side up on a rimmed baking sheet. Brush the interiors with olive oil and sprinkle with salt and pepper. Optionally, brush lightly with maple syrup for a subtle sweetness. Roast in the oven for 35-45 minutes or until tender when pierced with a fork.
- Cook the quinoa: In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 15-20 minutes until all the liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork. Set aside.
- Sauté vegetables and fruit: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion, celery, and apple, and sauté until softened, about 5-6 minutes.
- Add remaining ingredients: Stir in the diced mushrooms, cranberries, minced garlic, sage, thyme, cinnamon, salt, and pepper. Cook for another 7-9 minutes until the mushrooms and cranberries are tender, deglazing the pan with a little vegetable broth or white wine if needed.
- Combine quinoa and seasoning: Remove the pan from heat and stir in the cooked quinoa until well combined. Taste and adjust seasoning as needed.
- Stuff the squash: Once roasted squash are tender, fill each half with the quinoa stuffing. Optionally, drizzle or spritz the top with olive oil to help create a crispier top layer.
- Bake stuffed squash: Place the stuffed squash back in the oven and bake for an additional 10-15 minutes until the quinoa stuffing is lightly browned and crispy on top.
Notes
- This dish is a wholesome all-in-one meal bursting with warm fall flavors from savory sautéed vegetables and aromatic spices balanced by sweet apple and tart cranberries.
- The quinoa provides a great texture and adds a healthy dose of plant-based protein to the meal.
- Brushing the acorn squash with maple syrup is optional but adds a lovely touch of subtle sweetness that complements the stuffing.
- If you prefer a crispier topping, lightly drizzle olive oil on the stuffing before the final bake.
- Make sure not to cut too much off the squash bottoms so they maintain stability to stand upright for roasting and stuffing.
Nutrition
- Serving Size: 1 acorn squash half
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 383 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
