Heart-Healthy Savory Stuffed Squash

Bring wholesome flavor and nutrition to your dinner table with this Heart-Healthy Savory Stuffed Squash recipe! Perfect for a cozy weeknight meal or an impressive dinner party dish, this recipe features tender roasted acorn squash halves brimming with a vibrant filling of protein-packed quinoa, sautéed baby spinach, juicy cherry tomatoes, and aromatic garlic and onion. Enhanced with the crunch of toasted pine nuts, a hint of lemon, and Mediterranean-inspired spices like oregano, each bite is a delightful medley of textures and tastes. Topped with creamy feta cheese and baked to golden perfection, this dish is not only visually stunning but also rich in nutrients and low in sodium, making it a heart-smart choice. Serve as a satisfying vegetarian main course or pair with a crisp green salad for a well-rounded meal.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large acorn squash
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups low-sodium vegetable broth
• 1 medium red onion
• 2 cloves garlic
• 2 cups baby spinach
• 1.5 cups cherry tomatoes
• 0.5 cup fresh parsley
• 1 tablespoon lemon juice
• 0.25 cup pine nuts
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 cup feta cheese

Directions

Step 1

Preheat your oven to 400°F (200°C) with the rack in the middle position.

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil, and sprinkle with a little salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the preheated oven for 30-35 minutes or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, rinse the quinoa under cold water using a fine mesh strainer. Combine the quinoa and vegetable broth in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the quinoa absorbs all the liquid.

Step 5

Chop the red onion and mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.

Step 6

Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Then, add the halved cherry tomatoes and cook for another 3-4 minutes.

Step 7

Once cooked, fluff the quinoa with a fork and transfer it to the skillet with the vegetables. Stir in the chopped parsley, lemon juice, pine nuts, oregano, ground black pepper, and salt. Mix well to combine.

Step 8

Remove the squash from the oven and turn them cut-side up. Divide the quinoa filling evenly among the squash halves.

Step 9

Sprinkle the crumbled feta cheese on top of each stuffed squash.

Step 10

Return the stuffed squash to the oven and bake for another 10 minutes until the feta is slightly melted and golden.

Step 11

Remove from the oven and let them cool for a few minutes before serving. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(3670.2g)

Amount per serving	% Daily Value*
Calories	2756.7

Total Fat 82.4g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 14.6g
Cholesterol 66.8mg	0%
Sodium 3679.3mg	0%
Total Carbohydrate 482.8g	0%
Dietary Fiber 114.3g	0%
Total Sugars 15.3g
Protein 72.1g	0%

Vitamin D 12IU	0%
Calcium 1642.9mg	0%
Iron 26.3mg	0%
Potassium 12285.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 9.7%

Carbs: 65.2%