Stuffed acorn squash is a delightful, hearty dish perfect for fall and winter meals. This recipe involves halving acorn squash and filling them with a savory mixture of quinoa, vegetables, and spices, then baking until everything is beautifully melded and the squash is tender. It’s a versatile dish that can easily be adapted to include different grains, proteins, or spices to match your taste or dietary needs.
Ingredients:
- 2 acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (optional)
- 1/4 cup grated Parmesan cheese (optional, omit for vegan option)
Appliances and Special Utensils:
- Oven
- Stove
- Sharp knife
- Spoon or ice cream scoop (for removing seeds from squash)
- Baking sheet
- Medium saucepan
- Medium skillet
- Measuring cups and spoons
Directions:
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare the squash: Place the acorn squash halves cut-side up on the prepared baking sheet. Brush the insides and edges of each squash half with olive oil and season with salt and pepper. Bake for about 40 minutes, or until the flesh is tender when poked with a fork.
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Cook the quinoa: While the squash is baking, bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
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Cook the vegetables: Heat olive oil in a medium skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the bell pepper, zucchini, thyme, and sage. Cook, stirring occasionally, until the vegetables are just tender, about 5 more minutes. Season with salt and pepper to taste.
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Combine the filling: Mix the cooked quinoa into the skillet with the vegetables. Stir in the dried cranberries, pecans (if using), and Parmesan cheese (if using).
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Stuff the squash: Once the acorn squash halves are tender, remove them from the oven. Fill each squash half with the quinoa and vegetable mixture, packing it in lightly until all the filling is used up.
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Bake the stuffed squash: Return the stuffed squash to the oven and bake for an additional 20 minutes, or until the filling is heated through and starting to brown on top.
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Serve warm, garnishing with additional herbs or a sprinkle of cheese if desired. This dish makes a beautiful centerpiece for a vegetarian meal and pairs well with a simple green salad or crusty bread.