Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: chopped pecans or cranberries for added flavor
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squash and scoop out the seeds. Lightly drizzle the insides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- While the squash is baking, cook the quinoa. In a medium saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add bell pepper and garlic; cook for another 2 minutes.
- Add cooked quinoa to the skillet with vegetables. Stir in thyme and rosemary and season with salt and pepper to taste. Include optional chopped pecans or cranberries if desired.
- Remove squash from the oven, flip over, and fill each half with the quinoa and vegetable mixture. Return to the oven and bake for another 20-25 minutes, until the squash is tender.
Notes
- Don’t overcook the squash to avoid mushiness.
- Rinse quinoa to remove bitter saponins.
- Customize the filling with other vegetables like mushrooms or spinach.
- Add cooked lentils, chickpeas, or black beans for extra protein.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg