Low Sodium Savory Stuffed Squash

Delight in the wholesome flavors of this Low Sodium Savory Stuffed Squash, a nutrient-packed dish that’s as satisfying as it is heart-healthy. Perfect for adding a burst of seasonal flair to your table, this recipe features tender roasted acorn squash halves brimming with a flavorful medley of quinoa, vibrant vegetables, and aromatic herbs like thyme and oregano. With a low-sodium vegetable broth base and a drizzle of fresh lemon juice, this dish strikes the perfect balance between comfort food and mindful eating. Ready in just over an hour, this gluten-free and vegetarian recipe is ideal for weeknight dinners or an impressive holiday centerpiece. Serve it as a hearty main or a standout side dish that’s as gorgeous as it is delicious!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 whole Acorn squashes
• 2 tablespoons Olive oil
• 1 cup Quinoa
• 2 cups Low-sodium vegetable broth
• 1 medium Onion, diced
• 1 medium Red bell pepper, diced
• 1 cup Mushrooms, chopped
• 3 cloves Garlic cloves, minced
• 2 cups Baby spinach, chopped
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and remove the seeds. Brush the inside of each squash half with 1 tablespoon of olive oil.

Step 3

Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until tender.

Step 4

In the meantime, rinse the quinoa under cold water. In a medium pot, combine the quinoa and low-sodium vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Step 5

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened.

Step 6

Add the diced red bell pepper, chopped mushrooms, and minced garlic to the skillet. Sauté for another 5-7 minutes, until the vegetables are tender.

Step 7

Stir in the chopped spinach and cook until wilted, about 2 minutes.

Step 8

Remove the skillet from heat. Add the cooked quinoa, fresh parsley, dried thyme, dried oregano, ground black pepper, and fresh lemon juice to the sautéed vegetables. Mix until well combined.

Step 9

Remove the squash from the oven and carefully turn each half over. Fill each squash with the quinoa and vegetable mixture, pressing lightly so it is packed firmly.

Step 10

Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly golden.

Step 11

Remove from the oven and let cool slightly before serving. Enjoy your Low Sodium Savory Stuffed Squash as a hearty main dish!

Nutrition Facts

Serving size	(2658.5g)

Amount per serving	% Daily Value*
Calories	1414.3

Total Fat 42.6g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1652.4mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 26.6g	0%
Total Sugars 15.5g
Protein 44.4g	0%

Vitamin D 14IU	0%
Calcium 682.2mg	0%
Iron 19.2mg	0%
Potassium 5995.8mg	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: 25.6%

Protein: 11.9%

Carbs: 62.5%