Looking for a dish that’s not only gluten free but also packed with flavor? This Roasted Acorn Squash with Quinoa Stuffing is just what you need! The sweet, nutty flavor of the acorn squash pairs beautifully with the hearty, protein-rich quinoa stuffing, making it the perfect centerpiece for a cozy dinner.
Imagine slicing into perfectly roasted acorn squash, revealing a vibrant stuffing bursting with fresh herbs, toasted nuts, and colorful veggies. This dish isn’t just visually stunning; it’s a delightful combination of textures and tastes that will impress family and friends at your next gathering.
Delicious and Nutritious Roasted Acorn Squash with Quinoa Stuffing
This recipe features acorn squash that is roasted until tender, then filled with a savory quinoa stuffing made from wholesome ingredients. Each bite is a delightful mix of sweetness from the squash and the warm, earthy flavors from the stuffing, creating a balanced and satisfying meal.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped
- Olive oil for drizzling
- Chopped nuts (like walnuts or pecans) for garnish, optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Cut the acorn squashes in half and scoop out the seeds. Lightly brush the insides with olive oil and season with salt and pepper. Place cut side down on a baking sheet.
- Roast the Squash: Roast in the oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- Sauté the Veggies: In a skillet, heat some olive oil over medium heat. Add onion and garlic, and sauté until softened. Then add diced bell pepper, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes.
- Combine: Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Stir in the chopped herbs and mix well.
- Stuff the Squash: Remove the roasted acorn squash from the oven, flip them cut side up, and fill each half with the quinoa mixture. Drizzle with a bit more olive oil if desired.
- Final Roast: Return to the oven and roast for another 10-15 minutes until everything is heated through.
- Serve: Garnish with chopped nuts and additional herbs if desired. Serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 9g
- Protein: 10g
- Carbohydrates: 53g
