High Protein Savory Stuffed Acorn Squash

Packed with plant-based protein and vibrant flavors, this High Protein Savory Stuffed Acorn Squash is the perfect wholesome centerpiece for any meal. Roasted acorn squash halves serve as tender, golden shells for a hearty filling of quinoa, black beans, and nutrient-rich spinach, all seasoned with smoky paprika, aromatic cumin, and a hint of nutritional yeast for subtle cheesiness. This recipe combines simple, nutritious ingredients to create a vegan-friendly dish that’s both satisfying and visually stunning. With its combination of roasted sweetness and savory spice, this stuffed squash is ideal for cozy weeknights or as a show-stopping addition to your holiday table. Ready in just an hour, it’s a healthy, high-protein option that the entire family will enjoy!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 2 cups spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut each acorn squash in half and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 25-30 minutes, until the flesh is tender and the edges are lightly browned.

Step 4

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Step 5

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 6

Stir in the red bell pepper, cumin, and smoked paprika. Cook for another 3 minutes until the peppers are softened.

Step 7

Fold in the black beans, quinoa, and chopped spinach. Cook until the spinach is wilted, about 2 minutes.

Step 8

Remove the skillet from heat and stir in the nutritional yeast and chopped parsley. Season the mixture with the remaining salt and pepper to taste.

Step 9

Once the squash is roasted, remove it from the oven and carefully turn it over. Fill each half with the quinoa mixture, packing it gently and mounding slightly.

Step 10

Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm through.

Step 11

Serve the stuffed acorn squash as a main dish garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1947.5g)

Amount per serving	% Daily Value*
Calories	1781.7

Total Fat 48.2g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4840.3mg	0%
Total Carbohydrate 277.3g	0%
Dietary Fiber 59.7g	0%
Total Sugars 19.8g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 742.3mg	0%
Iron 26.8mg	0%
Potassium 5710.5mg	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: 23.5%

Protein: 16.4%

Carbs: 60.1%