Description
Stuffed acorn squash is a delightful dish that combines the natural sweetness of acorn squash with a savory filling of quinoa, cranberries, walnuts, and feta cheese.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa (uncooked)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Water or vegetable broth
Instructions
- Preheat the oven and prepare the acorn squash by cutting them in half and scooping out the seeds.
- Drizzle the squash halves with olive oil and season with salt and pepper.
- Roast the squash in the oven until tender.
- Rinse the quinoa and cook it in water or vegetable broth until fluffy.
- Sauté the onion and garlic in olive oil until translucent.
- Combine the cooked quinoa, sautéed onion and garlic, cranberries, walnuts, feta, and thyme in a bowl.
- Stuff the roasted acorn squash halves with the quinoa mixture.
- Bake the stuffed squash for an additional 10-15 minutes until heated through.
- Let cool slightly before serving.
Notes
- Choose firm and heavy acorn squashes for the best flavor.
- Consider adding spices like cumin or paprika for extra flavor.
- Vegetable broth can enhance the flavor of the quinoa.
- Feel free to customize the filling with different vegetables or proteins.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffed acorn squash, healthy recipe, vegetarian dish, quinoa stuffing