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Tender roasted acorn squash filled with a savory and aromatic blend of fluffy quinoa, earthy mushrooms, and sweet dried cranberries. A perfect, hearty vegetarian main course for a cozy evening.
For 4 servings
Prepare and roast the acorn squash
Cook the quinoa
Make the savory filling
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This recipe goes great with these complete meals
Tender roasted acorn squash filled with a savory and aromatic blend of fluffy quinoa, earthy mushrooms, and sweet dried cranberries. A perfect, hearty vegetarian main course for a cozy evening.
This american recipe takes 95 minutes to prepare and yields 4 servings. At 363.95 calories per serving with 9.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Stuff the squash and bake
For a protein boost, add 1 cup of cooked chickpeas or 1 cup of shredded cooked chicken to the quinoa filling.
This recipe is already vegan as written. Ensure your vegetable broth is certified vegan.
This recipe is naturally gluten-free as it uses quinoa. Double-check that your vegetable broth is gluten-free.
To make a low-carb version, replace the acorn squash with a lower-carb option like spaghetti squash and substitute the quinoa with cauliflower rice.
Both acorn squash and quinoa are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
This recipe is low in sodium and contains healthy fats from olive oil and pecans, which support cardiovascular health.
Acorn squash is rich in antioxidants like beta-carotene (Vitamin A), which helps protect cells from damage caused by free radicals.
Quinoa is one of the few plant foods that contains all nine essential amino acids, making it a complete protein source ideal for vegetarian and vegan diets.
Yes, it is very healthy. Acorn squash is rich in vitamins A and C, and fiber. Quinoa is a complete protein and provides complex carbohydrates. The recipe is low in sodium and packed with nutrients from vegetables and nuts.
One serving (one stuffed squash half) contains approximately 300-350 calories, depending on the size of the squash. The calories come from the squash, quinoa, olive oil, and nuts.
Absolutely. You can substitute quinoa with an equal amount of cooked brown rice, farro, or couscous. Adjust cooking times for the grain accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.
