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Stuffed Baked Acorn Squash Recipe

Stuffed Baked Acorn Squash Recipe
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★★★★★

4.8 from 20 reviews

This Stuffed Baked Acorn Squash recipe features roasted acorn squash halves filled with a flavorful quinoa stuffing made of sautéed vegetables, kale or spinach, dried cranberries, nuts, and optionally crumbled feta cheese. It’s a vibrant, nutrient-packed dish perfect for autumn, offering a balanced blend of sweet and savory flavors that can be served as a wholesome main course or a hearty side dish.

Ingredients

Scale

For the Squash:

  • 2 medium-sized acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Stuffing:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup chopped kale or spinach
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/2 cup crumbled feta cheese (optional)

Instructions

  1. Prepare the Squash: Preheat your oven to 375°F (190°C). Cut the acorn squash in half horizontally and scoop out the seeds and stringy pulp from the center. Brush the cut sides with olive oil and season with salt and black pepper. Place them cut side down on a parchment-lined baking sheet and bake for 25-30 minutes, or until tender but still holding shape.
  2. Cook the Quinoa: While the squash bakes, rinse and drain the quinoa. Bring vegetable or chicken broth to a boil in a saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until cooked and liquid is absorbed. Fluff with a fork.
  3. Prepare the Stuffing: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion and minced garlic for 2-3 minutes until fragrant and translucent. Add diced red bell pepper and chopped kale or spinach, cooking until tender. Stir in cooked quinoa, dried cranberries, chopped nuts, dried thyme, salt, and black pepper, mixing well. Fold in crumbled feta cheese if using.
  4. Stuff and Bake: Turn the baked squash halves cut side up and fill each with the stuffing, pressing gently to pack. Return to oven and bake for another 10-15 minutes until heated through and tops are slightly golden.

Notes

  • Use vegetable broth instead of chicken broth to keep this dish vegetarian.
  • To make it vegan, omit the feta cheese or substitute with a plant-based cheese.
  • You can prepare the quinoa and sautéed stuffing ingredients ahead of time to save on cooking day.
  • Swap out kale or spinach with swiss chard or other leafy greens if preferred.
  • Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through.

Nutrition

Keywords: stuffed acorn squash, baked acorn squash, quinoa stuffing, autumn recipes, vegetarian main dish, healthy fall recipes

Find it online: https://foodbylina.com/stuffed-baked-acorn-squash-recipe/