High Protein Savory Stuffed Squash

Elevate your weeknight dinner lineup with this High Protein Savory Stuffed Squash, a wholesome and flavorful dish that's as nutritious as it is satisfying. This recipe features tender roasted acorn squash halves filled with a protein-packed medley of fluffy quinoa, hearty chickpeas, and vibrant baby spinach, all seasoned with a fragrant blend of cumin, coriander, and fresh parsley. A hint of lemon juice adds brightness, while the optional creamy crumbled feta provides a delicious finishing touch. Ready in just over an hour, this vegetarian dish is perfect for cozy dinners or meal prep, offering a delightful balance of taste, texture, and nourishment. Whether served as a main course or a festive side, it's a must-try for high-protein, plant-based eating enthusiasts!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 1 15-ounce can can of chickpeas, drained and rinsed
• 1 whole small onion, diced
• 3 whole garlic cloves, minced
• 2 cups baby spinach
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley, chopped
• 0.5 cup feta cheese, crumbled (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30 minutes or until the squash is tender.

Step 4

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside.

Step 5

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the diced onion and garlic and sauté until the onion is translucent.

Step 6

Add the chickpeas, spinach, ground cumin, ground coriander, and the remaining salt and pepper. Cook until the spinach is wilted, about 3-4 minutes.

Step 7

Stir in the cooked quinoa, lemon juice, and chopped parsley into the skillet. Mix well to combine all the ingredients. Adjust seasoning to taste.

Step 8

Remove the squash from the oven and let cool slightly. Turn them cut-side up and stuff each half with the quinoa-chickpea mixture.

Step 9

If using, sprinkle crumbled feta cheese on top of the stuffed squash.

Step 10

Return the stuffed squash to the oven and bake for an additional 10 minutes until heated through.

Step 11

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2790.5g)

Amount per serving	% Daily Value*
Calories	2262.7

Total Fat 71.4g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 106.8mg	0%
Sodium 5100.9mg	0%
Total Carbohydrate 372.6g	0%
Dietary Fiber 83.0g	0%
Total Sugars 8.0g
Protein 68.4g	0%

Vitamin D 0IU	0%
Calcium 1678.9mg	0%
Iron 24.8mg	0%
Potassium 8584.0mg	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: 26.7%

Protein: 11.4%

Carbs: 61.9%