Stuffed Acorn Squash
This recipe is not only nutrient dense, but also highly customizable. You can experiment with different vegetables, herbs, and seasonings to suit your taste preferences and dietary needs.
Ingredients:
- 2 acorn squash
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh spinach, chopped
- 1/2 cup feta cheese (optional, omit for a dairy-free version)
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half horizontally and scoop out the seeds. (You can save the seeds for roasting) - place the squash halves on a baking sheet, cut side up.
3. Brush the cut sides of the squash with olive oil, and sprinkle with a pinch of salt and pepper. Roast in the preheated oven for about 30-40 minutes, or until the squash is tender when pierced with a fork.
4. While the squash is roasting, rinse the quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set it aside.
5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become fragrant and translucent.
6. Add the diced red and yellow bell peppers and zucchini to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender but still crisp.
7. In a large bowl, combine the cooked quinoa, sautéed vegetables, halved cherry tomatoes, chopped spinach, feta cheese (if using), and chopped basil leaves. Mix everything together, and season with salt and pepper to taste.
8. Once the acorn squash halves are roasted and tender, fill each half with the quinoa and vegetable mixture, pressing it down gently to pack it in.
9. Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until everything is heated through and the tops are slightly golden.
10. Remove the stuffed squash from the oven and let them cool slightly before serving. Garnish with extra basil leaves if desired.
Buon appetito!
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