Description
Stuffed Acorn Squash is a visually stunning dish that combines the natural sweetness of acorn squash with a savory filling, making it a perfect choice for autumn gatherings and cozy dinners.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1/2 cup chopped nuts
- 1/2 cup dried cranberries
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the insides of the squashes with olive oil and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a skillet, heat olive oil over medium heat and sauté the chopped nuts until golden.
- Add the cooked quinoa, dried cranberries, thyme, salt, and pepper to the skillet and mix well.
- Remove the squashes from the oven and flip them cut side up.
- Fill each squash half with the quinoa mixture.
- Top with crumbled feta cheese.
- Return to the oven and bake for an additional 15 minutes.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Choose acorn squashes that are heavy for their size and free from blemishes for the best flavor.
- Prep Time: 15
- Cook Time: 45
- Category: recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 6
- Cholesterol: 0
Keywords: vegetarian, autumn, healthy, stuffed squash, acorn squash