Description
Roasted acorn squash halves filled with a savory quinoa, mushroom, spinach, and cranberry mixture, finished with toasted walnuts and optional Parmesan for a cozy, satisfying vegetarian meal.
Ingredients
- Acorn Squash, 2 medium (about 2 pounds total)
- Olive Oil, 2 tablespoons
- Salt and Black Pepper, to taste
- Cooked Quinoa, 1 1/2 cups
- Onion, 1 small, finely diced
- Garlic, 2 cloves, minced
- Mushrooms, 1 cup, chopped
- Spinach, 2 cups fresh, chopped
- Dried Cranberries, 1/4 cup
- Walnuts, 1/4 cup, chopped and toasted
- Thyme, 1 teaspoon dried or 1 tablespoon fresh
- Parmesan Cheese, 1/4 cup grated (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the squash. Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season with salt and black pepper.
- Roast squash halves. Place squash halves cut-side down on the prepared baking sheet and roast for 25 minutes until beginning to soften.
- Make the filling. While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant. Add chopped mushrooms and cook until tender.
- Combine filling ingredients. Stir in cooked quinoa, chopped spinach, dried cranberries, toasted walnuts, thyme, salt, and black pepper. Remove from heat and fold in grated Parmesan if using.
- Assemble. Remove the roasted squash from the oven, flip cut-side up, and stuff each half generously with the quinoa mixture.
- Bake to finish. Return the stuffed squash to the oven and bake for an additional 20 minutes until heated through and edges are golden.
- Finish and serve. Garnish with extra chopped nuts or fresh herbs, drizzle with a little olive oil if desired, then serve warm.
Notes
- Choose squash that feels heavy for its size for the best texture and flavor.
- Roast cut-side down first to help retain moisture and ensure tender flesh.
- Toast the walnuts before adding for a deeper nutty flavor.
- To make vegan, omit Parmesan or replace with nutritional yeast.
- To shorten cooking time, microwave squash halves a few minutes before roasting.
- Leftovers freeze well when wrapped tightly, keep up to 2 months.
Nutrition
- Serving Size: 1 stuffed half (approximately)
- Calories: 310
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 10 mg