Imagine a dish that captures the essence of fall in every single bite - a culinary masterpiece that transforms humble ingredients into a spectacular vegetarian feast! This Roasted Acorn Squash Stuffed with Mushrooms is not just a recipe, it's an experience that will transport your taste buds to a cozy autumn evening. Perfect for those seeking a nutritious, flavor-packed meal that looks as incredible as it tastes, this recipe promises to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeds removed
- 8 ounces mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- Olive oil, for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
- Cut the acorn squashes in half lengthwise and carefully scoop out the seeds and stringy pulp using a spoon. Discard the seeds or save for roasting later.
- Drizzle the inside of each squash half with olive oil and season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 20-25 minutes, until the flesh becomes tender when pierced with a fork.
- While the squash is roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the diced onions until they become translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Stir in the cooked quinoa, and season the mixture with salt and pepper to taste. Remove from heat.
- Once the squash is tender, remove from the oven and carefully flip the halves cut-side up.
- Generously fill each squash half with the mushroom and quinoa mixture, pressing gently to pack the filling.
- Return the stuffed squash to the oven and bake for an additional 5-10 minutes to heat through and slightly crisp the top of the filling.
- Remove from the oven and let cool for 2-3 minutes before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips
- Choose firm, heavy acorn squashes with deep green or orange coloring for the best flavor and texture.
- When roasting the squash, place it cut-side down to help it caramelize and develop a rich, sweet flavor.
- Don't rush the mushroom sautéing process - letting them brown slowly develops deeper, more complex flavors.
- Use quinoa as your protein base, but feel free to experiment with other grains like wild rice or bulgur wheat.
- For extra richness, consider adding a sprinkle of parmesan cheese or nutritional yeast on top before the final bake.
- If you want a bit more moisture, add a splash of vegetable broth to your mushroom and quinoa mixture.
- Fresh herbs like thyme or sage can elevate the dish's aromatic profile - don't be afraid to experiment!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
