Description
A healthy and delicious vegetarian meal featuring roasted acorn squash filled with a savory mushroom and quinoa mixture.
Ingredients
Scale
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup cooked quinoa
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Brush the inside of each acorn squash half with olive oil and season with salt and pepper.
- Place the squash halves cut-side up on a baking sheet and bake for 45-60 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is baking, prepare the quinoa filling. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
- Stir in the cooked quinoa, vegetable broth, parsley, Parmesan cheese (if using), and nuts (if using). Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until heated through.
- Once the acorn squash is cooked, remove it from the oven and let it cool slightly.
- Spoon the quinoa filling into the cavities of the roasted acorn squash halves, dividing it evenly.
- Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the squash is tender.
- Let cool slightly before serving. Enjoy!
Notes
- Vegan Option: Omit the Parmesan cheese or substitute with a plant-based alternative.
- Storage: Store leftover stuffed squash in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: acorn squash, quinoa, mushroom, stuffed, vegetarian, healthy, fall, recipe
