Savory Stuffed Acorn Squash (classic)
Printed from Inclusive Kitchen — Savory Stuffed Acorn Squash
Savory stuffed acorn squash is a delightful dish that brings warmth and comfort to any table. The acorn squash, with its sweet, nutty flavor, serves as the perfect vessel for a hearty filling made from grains, vegetables, and spices. This classic recipe showcases the beauty of seasonal produce, making it a favorite during the fall and winter months when squash is at its peak.
Historically, acorn squash has been a staple in Native American cuisine, often roasted and served with various fillings. Its versatility and rich flavor have made it a beloved ingredient in many households across the United States. In this recipe, we embrace the traditional preparation methods while adding a modern twist with a savory stuffing that is both satisfying and nutritious.
To prepare this dish, you’ll need to roast the squash until tender, allowing its natural sweetness to shine through. The stuffing, made with quinoa, sautéed vegetables, and a blend of spices, complements the squash beautifully. As you scoop out the filling, you’ll find a delightful balance of textures and flavors that will have your guests asking for seconds. And if they don’t, just remind them that the squash is technically a gourd, and gourd puns are always in season!
This savory stuffed acorn squash is not only delicious but also visually stunning, making it an excellent centerpiece for your holiday table or a cozy family dinner. Plus, it’s vegetarian-friendly, so everyone can enjoy it. So, roll up your sleeves and get ready to impress with this classic dish that’s sure to warm hearts and bellies alike!
Ingredients
- 2 acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium bell pepper
- 2 cups spinach
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup feta cheese
- 0.25 cup parsley
Instructions
- Preheat your oven to 400°F (200°C). This temperature allows the acorn squash to roast evenly, caramelizing its natural sugars.
- Cut the acorn squash in half lengthwise and scoop out the seeds. Use a sturdy spoon to ensure you get all the seeds out, creating a nice cavity for the filling.
- Drizzle the insides of the squash halves with 1 tablespoon of olive oil and sprinkle with salt and pepper. This will enhance the flavor and help with browning.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, rinse the quinoa under cold water. This step removes bitterness and ensures a pleasant flavor.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced bell pepper and spinach to the skillet, cooking until the spinach wilts, about 3-4 minutes. This adds a vibrant color and nutrients to your filling.
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Stir in cumin, salt, and pepper, mixing well to combine.
- Remove the skillet from heat and fold in the feta cheese and chopped parsley. This adds creaminess and a fresh flavor to the stuffing.
- Once the squash is done roasting, carefully flip the halves cut-side up. Spoon the quinoa mixture generously into each half, packing it in lightly.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
- Remove from the oven and let cool for a few minutes before serving. This allows the flavors to meld and makes it easier to handle.
- Serve warm, garnished with additional parsley if desired. Enjoy this comforting dish that’s as pleasing to the eye as it is to the palate!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 10
- Fat g: 12
- Sugar g: 5
