Vegetarian Savory Stuffed Squash

Delight your taste buds with this hearty and vibrant Vegetarian Savory Stuffed Squash, a perfect blend of wholesome ingredients and bold flavors. Tender roasted acorn squash creates a naturally sweet and earthy bowl for a flavorful stuffing of protein-packed quinoa, black beans, and sautéed vegetables infused with aromatic cumin and smoked paprika. Topped with tangy feta cheese and fresh cilantro, and finished with a zesty squeeze of lime, this dish is as nutritious as it is delicious. Whether you're searching for a satisfying weeknight dinner or a show-stopping vegetarian main for your next gathering, this recipe ticks all the boxes. Ready in just an hour, it's a cozy, plant-based masterpiece brimming with color, texture, and taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 units medium acorn squash
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup quinoa
• 1.5 cups water
• 1 medium onion
• 2 cloves garlic
• 1 small red bell pepper
• 1 cup canned black beans
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 cup fresh cilantro
• 0.5 cup feta cheese
• 1 unit lime

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and remove the seeds. Lightly brush the insides with olive oil and sprinkle with a pinch of salt and pepper.

Step 3

Place the squash halves cut side down on a baking sheet lined with parchment paper and roast for about 25-30 minutes or until tender.

Step 4

Meanwhile, rinse the quinoa under cold water. Combine the quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.

Step 5

Chop the onion, garlic, and red bell pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, cooking until translucent, about 3-4 minutes.

Step 6

Add minced garlic and diced red bell pepper to the skillet. Cook for an additional 2-3 minutes until the pepper softens.

Step 7

Stir in black beans, cumin, smoked paprika, and cooked quinoa. Mix well and heat through.

Step 8

Once the squash is tender, remove it from the oven. Turn the squash halves cut side up and fill each cavity generously with the quinoa mixture.

Step 9

Return the stuffed squash to the oven and bake for another 5-10 minutes until heated through.

Step 10

Finely chop the fresh cilantro and crumble the feta cheese.

Step 11

Before serving, sprinkle each squash with the cilantro and feta cheese. Slice the lime into wedges and serve alongside for an additional zesty twist.

Nutrition Facts

Serving size	(1115.8g)

Amount per serving	% Daily Value*
Calories	1258.9

Total Fat 55.3g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 66.8mg	0%
Sodium 3579.3mg	0%
Total Carbohydrate 146.2g	0%
Dietary Fiber 25.3g	0%
Total Sugars 12.6g
Protein 49.0g	0%

Vitamin D 12IU	0%
Calcium 598.7mg	0%
Iron 12.6mg	0%
Potassium 1604.4mg	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: 38.9%

Protein: 15.3%

Carbs: 45.7%