Description
Hearty and flavorful stuffed acorn squash recipe.
Ingredients
Scale
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup cooked quinoa
- 1 cup chopped mushrooms
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush the inside of each acorn squash half with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
- While squash is baking, heat remaining olive oil in a skillet over medium heat.
- Add onion and mushrooms and cook until softened.
- In a bowl, combine cooked onion and mushroom mixture with quinoa, cranberries, walnuts, and Parmesan cheese (if using). Season with salt and pepper.
- Once squash is tender, remove from oven and fill each half with the quinoa mixture.
- Return to oven and bake for another 10-15 minutes, or until filling is heated through.
- Let cool slightly before serving.
Notes
- You can substitute other grains for quinoa, such as rice or couscous.
- Feel free to add other vegetables to the filling, such as chopped celery or carrots.
- For a vegan option, omit the Parmesan cheese.
Nutrition
- Serving Size: 1/2 squash
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg