Low Sodium Savory Stuffed Acorn Squash

Transform your fall table with this Low Sodium Savory Stuffed Acorn Squash, a wholesome, satisfying dish packed with nutrient-rich ingredients and bold, herbaceous flavors. Tender roasted acorn squash halves serve as the perfect edible bowls, filled with a hearty mixture of fluffy quinoa, sautéed mushrooms, celery, and onions, seasoned with fresh thyme and sage. A burst of sweetness from dried cranberries and the earthy crunch of walnuts make this stuffing truly irresistible, while a finishing touch of baby spinach and a splash of lemon juice brighten every bite. This low-sodium recipe is ideal for anyone seeking a heart-healthy meal without sacrificing flavor, perfect as a holiday side dish or a vegetarian main course. Ready in just under an hour, it’s beautifully simple yet elegant enough to impress at any gathering.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups water
• 2 cloves garlic
• 1 medium onion
• 1 cup mushrooms
• 2 whole celery stalks
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 0.25 teaspoon black pepper
• 0.5 cup dried cranberries
• 0.5 cup walnuts
• 2 cups baby spinach
• 1 tablespoon lemon juice

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.

Step 3

Place the squash halves cut-side down on a baking sheet and roast in the oven for 25-30 minutes until the flesh is tender.

Step 4

While the squash is roasting, rinse the quinoa under cold water. Combine it with 2 cups of water in a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and dice the onion, then add them to the skillet. Cook until the onion is translucent, about 5 minutes.

Step 6

Chop the mushrooms and celery stalks and add them to the skillet. Sauté for another 5 minutes until the vegetables are softened.

Step 7

Stir in the fresh thyme, fresh sage, and black pepper. Cook for another 2 minutes until fragrant.

Step 8

Add the cooked quinoa, dried cranberries, and chopped walnuts to the skillet. Stir everything together and heat through.

Step 9

Roughly chop the baby spinach and add it to the skillet, cooking until just wilted.

Step 10

Season the mixture with lemon juice to brighten the flavors.

Step 11

Once the squash is done, remove it from the oven and carefully turn it cut-side up. Fill each half with the quinoa mixture, packing it gently.

Step 12

Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld.

Step 13

Remove from the oven, let cool slightly, and serve.

Nutrition Facts

Serving size	(3014.2g)

Amount per serving	% Daily Value*
Calories	2627.7

Total Fat 87.7g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 1646.7mg	0%
Total Carbohydrate 435.3g	0%
Dietary Fiber 91.8g	0%
Total Sugars 61.5g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 1017.7mg	0%
Iron 20.1mg	0%
Potassium 9188.9mg	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: 28.4%

Protein: 9.0%

Carbs: 62.6%