Irresistible Savory Mushroom and Quinoa Stuffed Acorn Squash Delight
This Irresistible Savory Mushroom and Quinoa Stuffed Acorn Squash combines comforting flavors with nutritious ingredients for a delicious vegetarian meal.
Servings: 4 squash halves
Calories: 350kcal
Equipment
- Oven
- Skillet
- Pot
- Baking sheet
Ingredients
For the Acorn Squash
- 2 medium Acorn Squash Select firm squashes for the best texture.
For the Filling
- 1 cup Quinoa Rinse well before cooking.
- 8 ounces Mushrooms Opt for fresh cremini or shiitake.
- 1 medium Onion Medium yellow onion adds sweetness.
- 2 cloves Garlic Fresh minced garlic enhances flavor.
- 2 cups Spinach Fresh spinach for vibrant color.
For Cooking
- 2 cups Vegetable Broth Low-sodium broth recommended.
- 1 teaspoon Smoked Paprika Adjust to taste.
- 1 teaspoon Cumin Adjust to taste.
- 1 teaspoon Black Pepper Adjust to taste.
For Creaminess
- 1/2 cup Parmesan Cheese Can use nutritional yeast for vegan option.
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half and scoop out the seeds.
- Place the halved squash cut-side down on a lined baking sheet. Roast for about 25 minutes or until tender.
- In a skillet, heat a drizzle of olive oil. Sauté the chopped onion until translucent, about 5 minutes, then add garlic and mushrooms. Cook until soft.
- Stir in the fresh spinach and season with smoked paprika, cumin, salt, and black pepper.
- In a pot, combine rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat and simmer until liquid is absorbed, around 15 minutes.
- Once quinoa is fluffy, mix with the sautéed vegetables and stir in grated Parmesan until melted.
- Spoon the filling into each roasted acorn squash half. Bake them for about 10 minutes until heated through.
Notes
For an extra touch, add fresh herbs or a drizzle of olive oil before serving.