Quinoa Stuffed Acorn Squash
Golden acorn squashes are halved, roasted, then packed with a flavorful, vibrant quinoa and cranberry pecan filling, garnished with feta and fresh herbs.
Ingredients
- 2 acorn squashes
- 1 tablespoon olive oil
- 1/2 cup quinoa cooked
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup feta cheese crumbled
- 1/2 small red onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley chopped
Instructions
- Start by preheating the oven to 375°F. Prep a large baking sheet with parchment paper. Set aside. Cut the acorn squashes in half starting at the stem and ending at the bottom. Use a spoon to scoop out the middle of the squash where the seeds are.
- Once clean, oil the inside of the squash with olive oil and season with salt and pepper. Place the squashes face down on the baking sheet and bake for 25-30 minutes.
- While the squash roasts, add olive oil to a large skillet over medium heat. Once heated, saute the onion and garlic until soft and translucent. Add cumin, dried thyme and stir for about a minute. Remove from heat.
- In a separate bowl, add the quinoa, dried cranberries, pecans, feta and the onion and garlic mixture. Add salt and pepper to taste then stir to combine.
- Remove the roasted squash from the oven and gently flip them so the inside faces up. Evenly divide then spoon the quinoa mixture into the center of the squashes. Gently pack it in.
- Put the squashes back in the oven and bake for 10-15 minutes or until the stuffing is somewhat crispy on top. Remove from the oven, allow it to cool for a few minutes. Garnish with fresh parsley, serve and enjoy!
Notes
Storage - You can store the leftover quinoa stuffed squash in the fridge for up to 4 days. You can store them in an airtight container, or wrap them tightly with plastic wrap. If you want to freeze the stuffed squash, assemble it how you would, but don’t bake it. Freeze the squash assembled, wrapped in foil. When you’re ready to eat, bake from frozen at 375°F for about an hour. This will last in the freezer for 2-3 months.
To make the squash ahead of time, roast the squash, and assemble the filling. Store the squash and filling in the fridge separately, then when you’re ready to eat, fill the squash then bake until warmed through.
Nutrition
Calories: 396kcal | Carbohydrates: 53g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 369mg | Potassium: 979mg | Fiber: 7g | Sugar: 12g | Vitamin A: 892IU | Vitamin C: 25mg | Calcium: 198mg | Iron: 4mg
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