Stuffed Acorn Squash
Indulge in the warmth of stuffed acorn squash, a perfect autumn dish bursting with flavors of cinnamon, nutmeg, and toasted nuts. This vibrant recipe combines roasted acorn squash with protein-rich quinoa, fresh spinach, tangy feta, and sweet cranberries. Whether for Thanksgiving or chilly evenings, this comforting meal is sure to impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Autumn Comfort Food
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa (uncooked)
- 2 cups fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup walnuts or pecans (toasted)
- 1/2 cup dried cranberries
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve acorn squashes lengthwise and scoop out seeds. Place cut side down on the baking sheet.
- Roast for 30-35 minutes until tender.
- Cook quinoa as per package instructions using vegetable broth for extra flavor.
- In a skillet over medium heat, sauté chopped onions in olive oil until translucent. Add spinach and cook until wilted.
- Combine cooked quinoa, sautéed vegetables, cranberries, nuts, spices, salt, pepper, and crumbled feta in a large bowl.
- Spoon the mixture into each roasted squash half and return to the oven for an additional 15-20 minutes until heated through.
- Serve warm with optional garnishes like additional feta or herbs.
Nutrition
- Serving Size: 1 stuffed half (about 300g)
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg