Are you ready to transform an ordinary acorn squash into a mouthwatering masterpiece that will have your taste buds dancing? This Stuffed Squash with Cheese and Herbs is not just a recipe – it's a culinary adventure that proves vegetarian dishes can be incredibly exciting, satisfying, and packed with flavor. Imagine golden-roasted squash halves filled with a creamy, herbal quinoa mixture that's both nutritious and absolutely delectable!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved
- 1 cup cooked quinoa
- 1 cup shredded cheese
- 1/4 cup fresh herbs (basil, parsley)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your stuffed squash cooks evenly and thoroughly.
- While the oven is heating, prepare the acorn squashes. Carefully cut each squash in half from top to bottom using a sharp knife. Scoop out the seeds and stringy insides with a spoon, creating a hollow cavity for the stuffing.
- Place the halved squashes cut-side up on a baking sheet. Drizzle 1 tablespoon of olive oil over each half, and sprinkle with salt and pepper to taste. This will help enhance the flavor of the squash as it roasts.
- Roast the squashes in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized. You can check for doneness by piercing the flesh with a fork; it should be soft but not mushy.
- While the squashes are roasting, prepare the stuffing. In a mixing bowl, combine the cooked quinoa, shredded cheese, and fresh herbs. You can use a combination of basil and parsley, or any herbs of your choice. Mix well until all ingredients are evenly distributed.
- Once the squashes are done roasting, remove them from the oven and carefully flip them over so that the cut side is facing up. If desired, you can drizzle a little more olive oil over the insides for added flavor.
- Fill each squash half generously with the quinoa and cheese mixture, pressing down lightly to pack the stuffing in. Make sure to distribute the filling evenly among the four halves.
- Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
- Once done, remove the stuffed squashes from the oven and let them cool for a few minutes before serving. This will help the filling set slightly and make them easier to handle.
- Serve the stuffed squashes warm, garnished with additional fresh herbs if desired. Enjoy your delicious and nutritious vegetarian dish!
Tips
- Choose fresh, firm acorn squashes with smooth, unblemished skin for the best results.
- Don't rush the roasting process – allowing the squash to caramelize brings out its natural sweetness.
- Feel free to experiment with different cheese varieties like feta, goat cheese, or a sharp cheddar to customize the flavor.
- For extra crunch, consider toasting some pine nuts or breadcrumbs to sprinkle on top before the final bake.
- If you want to make this dish ahead of time, you can prepare the stuffed squashes and refrigerate them, baking just before serving.
- Pair with a light salad or crusty bread to make this a complete, satisfying meal.
- For a protein boost, you can add cooked chickpeas or lentils to the quinoa mixture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
