Mediterranean Diet Savory Stuffed Squash

Elevate your weeknight dinner with this Mediterranean Diet Savory Stuffed Squash—a dish that’s as wholesome as it is visually stunning. Tender roasted acorn squash halves are filled with a hearty quinoa stuffing bursting with fresh Mediterranean flavors, including sautéed spinach, juicy cherry tomatoes, tangy feta cheese, briny Kalamata olives, and fragrant garlic. A sprinkle of oregano and a squeeze of fresh lemon juice tie it all together for a vibrant, nutrient-packed meal. This recipe is as nutritious as it is satisfying, offering a perfect balance of plant-based ingredients and bold Mediterranean-inspired tastes. Ready in just over an hour, it’s an ideal choice for a healthy, flavorful dinner that’s naturally vegetarian and easily customizable. Perfect for impressing guests or upgrading your weekly meal prep!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 0.5 cup feta cheese
• 0.5 cup kalamata olives
• 0.5 cup red onion
• 2 cloves garlic
• 0.25 cup fresh parsley
• 1 teaspoon dried oregano
• 1 whole lemon

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds.

Step 3

Brush the inside and edges of each squash half with 1 tablespoon of olive oil. Season with salt and black pepper.

Step 4

Place the squash halves cut side down on a baking sheet and roast them in the preheated oven for about 35 minutes, until tender.

Step 5

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa, and simmer for 15 minutes or until all the water is absorbed and the quinoa is fluffy.

Step 6

In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the garlic for about 1 minute until fragrant.

Step 7

Add the red onion to the skillet and cook for 5 minutes until it becomes translucent.

Step 8

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

Step 9

Remove skillet from heat and add the cooked quinoa, halved cherry tomatoes, crumbled feta cheese, sliced kalamata olives, chopped fresh parsley, and dried oregano. Mix well.

Step 10

Season the quinoa mixture with salt and pepper to taste.

Step 11

Turn the squash halves over and carefully fill each with the quinoa mixture.

Step 12

Return the filled squash to the oven and bake for an additional 10 minutes.

Step 13

Remove from oven, squeeze fresh lemon juice over the stuffed squash, and serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2976.8g)

Amount per serving	% Daily Value*
Calories	2395.4

Total Fat 88.5g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 66.8mg	0%
Sodium 4797.3mg	0%
Total Carbohydrate 377.1g	0%
Dietary Fiber 90.4g	0%
Total Sugars 9.0g
Protein 58.9g	0%

Vitamin D 12IU	0%
Calcium 1440.3mg	0%
Iron 23.5mg	0%
Potassium 8424.5mg	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: 31.4%

Protein: 9.3%

Carbs: 59.4%