Savory Stuffed Squash

Elevate your fall dinner table with this deliciously hearty Savory Stuffed Squash, a perfect balance of wholesome ingredients and vibrant flavors. Tender roasted acorn squash halves serve as edible bowls, brimming with a nutrient-packed filling of fluffy quinoa, sautéed vegetables, fresh spinach, and tangy feta cheese. Infused with aromatic herbs like thyme and oregano, and finished with a hint of spice from optional red pepper flakes, this dish is a feast for both the eyes and the palate. With a prep time of just 20 minutes, this impressive yet easy-to-make recipe is ideal for cozy weeknight dinners or as a stunning vegetarian centerpiece for special occasions. Garnish with fresh parsley and serve warm for an irresistibly satisfying meal that’s as healthy as it is flavorful.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Quinoa
• 1 cup Vegetable broth
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red bell pepper, diced
• 1 cup Mushrooms, chopped
• 2 cups Spinach, chopped
• 0.5 cup Feta cheese, crumbled
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 2 tablespoons Parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds.

Step 3

Brush the inside of each squash half with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 4

Place the squash halves cut side down on a baking sheet lined with parchment paper.

Step 5

Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender when pierced with a fork.

Step 6

While the squash is roasting, rinse the quinoa under cold water.

Step 7

In a medium saucepan, bring the vegetable broth to a boil and add the quinoa.

Step 8

Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Step 9

In a large skillet, heat the remaining tablespoon of olive oil over medium heat.

Step 10

Add the diced onion and sauté until translucent, about 5 minutes.

Step 11

Add the minced garlic, diced red bell pepper, and chopped mushrooms, cooking for an additional 5 minutes until the vegetables are soft.

Step 12

Stir in the chopped spinach, cooked quinoa, feta cheese, dried thyme, dried oregano, and optional crushed red pepper flakes.

Step 13

Combine everything well and season with the remaining salt and pepper to taste.

Step 14

Remove the squash from the oven and carefully flip them over.

Step 15

Fill each squash half generously with the quinoa and vegetable mixture.

Step 16

Return the filled squash to the oven and bake for another 10-15 minutes, until everything is heated through.

Step 17

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1419.1g)

Amount per serving	% Daily Value*
Calories	1345.2

Total Fat 64.1g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 100mg	0%
Sodium 4916.4mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 32.2g	0%
Total Sugars 19.1g
Protein 49.2g	0%

Vitamin D 14IU	0%
Calcium 1000.9mg	0%
Iron 13.1mg	0%
Potassium 4079.1mg	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: 41.1%

Protein: 14.0%

Carbs: 44.9%