Soy-Free Savory Stuffed Squash

Delight in the comforting flavors of fall with this Soy-Free Savory Stuffed Squash, a wholesome dish that perfectly balances nutritious ingredients and bold, earthy flavors. Tender roasted acorn squash is generously packed with a hearty stuffing made from fluffy quinoa, sautéed mushrooms, wilted spinach, and aromatic garlic and onions, all seasoned to perfection with Italian herbs. A sprinkle of Parmesan cheese ties it all together for a rich and satisfying finish. This recipe is not only soy-free but also vegetarian, making it a versatile choice for a variety of dietary preferences. Perfect for weeknight dinners or as a stunning centerpiece for holiday gatherings, this stuffed squash delivers both nutrition and indulgence in every bite. Quick to prep and easy to customize, it’s a delicious way to showcase seasonal produce!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 3 tablespoons olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 8 ounces mushrooms
• 4 cups spinach
• 1 cup quinoa
• 2 cups vegetable broth
• 0.5 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning

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 cut sides of the squash with 1 tablespoon of olive oil and place them cut side down on a baking sheet.

Step 4

Roast the squash for about 30 minutes or until tender when pierced with a fork.

Step 5

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

Step 6

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Step 7

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.

Step 8

Chop the onion and garlic. Add them to the skillet and sauté for about 5 minutes or until the onion is translucent.

Step 9

Slice the mushrooms and add them to the skillet. Cook for an additional 5 minutes until the mushrooms begin to release their juices.

Step 10

Add the spinach to the skillet and cook until wilted, about 3 minutes.

Step 11

Stir in the cooked quinoa, Parmesan cheese, salt, black pepper, and Italian seasoning. Mix well to combine the stuffing mixture.

Step 12

Once the squash is done roasting, remove them from the oven and carefully flip them over.

Step 13

Evenly divide the stuffing mixture among the squash halves, pressing down lightly to pack the filling.

Step 14

Return the stuffed squash to the oven and bake for another 10 minutes.

Step 15

Serve the soy-free savory stuffed squash warm, garnished with additional Parmesan if desired.

Nutrition Facts

Serving size	(2921.8g)

Amount per serving	% Daily Value*
Calories	2514.2

Total Fat 81.6g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 9.3g
Cholesterol 40mg	0%
Sodium 5866.8mg	0%
Total Carbohydrate 402.7g	0%
Dietary Fiber 88.8g	0%
Total Sugars 17.5g
Protein 80.8g	0%

Vitamin D 0IU	0%
Calcium 1437.0mg	0%
Iron 20.8mg	0%
Potassium 10353.4mg	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: 27.5%

Protein: 12.1%

Carbs: 60.4%