Quinoa Stuffed Acorn Squash
The forecast today? CHILLY. Which means the food today? COZY. Warm up with this easy to make, comforting, roasted fall squash stuffed with flavorful herbs, veggies, and quinoa. This healthy plant-based recipe actually only takes about 15 minutes of effort… then you just roast, wait, and enjoy!
Servings 2 servings
Calories 502kcal
Equipment
- Oven
Ingredients
- 1 acorn or carnival squash I used carnival!, halved with seeds removed
- 1 tsp olive oil
- 1 tsp salt and pepper divided
- ⅔ cup water
- ⅓ cup white quinoa
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp paprika
- ½ red onion chopped
- 8 oz mushrooms sliced
- 1 tbsp balsamic vinegar
- ¼ cup yellow corn
- ½ cup fresh parsley chopped
- ¼ cup dried cranberries
- 2 tbsp toasted pecans chopped
- ¼ cup crispy chickpeas
- 1 lemon zested
Instructions
- Preheat oven to 350.
- Lightly coat squash with olive oil and sprinkle with salt and pepper. Place in a glass baking dish cut side up and roast for 40-45 minutes until tender and golden.
- Meanwhile, add quinoa, water, salt, pepper and spices to a small sauce pan and simmer for 15 minutes, covered.
- Saute onion and mushrooms until golden.
- Add cooked veggies and remaining ingredients to the cooked quinoa and mix gently to combine.
- Spoon quinoa mixture into roasted squash halves and enjoy!
Nutrition
Serving: 1serving | Calories: 502kcal | Carbohydrates: 89g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1197mg | Potassium: 1669mg | Fiber: 15g | Sugar: 19g | Vitamin A: 2336IU | Vitamin C: 77mg | Calcium: 165mg | Iron: 7mg
