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Stuffed Squash with Vegetables

Stuffed Squash with Vegetables

Prepare to transform your dinner table with a mouthwatering vegetarian masterpiece that will make even meat-lovers swoon! Our Stuffed Squash with Vegetables is not just a recipe—it's a culinary adventure that combines the earthy sweetness of roasted acorn squash with a vibrant, protein-packed quinoa filling. Perfect for health-conscious foodies, busy home cooks, and anyone looking to elevate their plant-based meal game, this dish promises to be a showstopper that's as nutritious as it is delicious.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegetarian
Serves: 4 servings

Ingredients

  1. 2 medium acorn squashes
  2. 1 cup cooked quinoa
  3. 1 bell pepper, diced
  4. 1 zucchini, diced
  5. 1 onion, chopped
  6. 2 cloves garlic, minced
  7. 1 teaspoon olive oil
  8. Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). This will ensure that your stuffed squashes cook evenly and become tender.
  2. Carefully cut the acorn squashes in half from top to bottom. Scoop out the seeds and any stringy flesh using a spoon, creating a hollow cavity for the filling.
  3. Place the halved squashes cut-side up on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 25 minutes, or until they are tender and slightly caramelized.
  4. While the squashes are roasting, prepare the vegetable filling. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  5. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
  6. Next, add the diced bell pepper and zucchini to the skillet. Season with salt and pepper to taste. Sauté the mixture for about 5-7 minutes, or until the vegetables are tender but still slightly crisp.
  7. In a large bowl, combine the sautéed vegetables with the cooked quinoa. Mix well to ensure that the quinoa is evenly distributed throughout the vegetable mixture.
  8. Once the acorn squashes are done roasting, remove them from the oven. Carefully fill each squash half with the quinoa and vegetable mixture, pressing down gently to pack it in.
  9. Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the tops are slightly golden.
  10. Remove the stuffed squashes from the oven and let them cool for a few minutes before serving. Enjoy your delicious and nutritious stuffed squash with vegetables!

Tips

  1. Choose firm, symmetrical acorn squashes for even roasting and easier stuffing.
  2. For extra flavor, consider toasting the quinoa lightly before mixing with vegetables or adding herbs like thyme or rosemary.
  3. Don't rush the roasting process—allowing the squash to caramelize brings out its natural sweetness.
  4. If you want a crunchier top, sprinkle some toasted nuts or breadcrumbs over the filling before the final bake.
  5. This recipe is incredibly versatile—feel free to swap quinoa with other grains like brown rice or bulgur wheat.
  6. For a protein boost, you can add crumbled feta cheese or toasted pine nuts to the filling.
  7. Leftover stuffed squash can be stored in the refrigerator and reheated in the oven to maintain its crispy texture.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 35g

Protein: 6g

Fat: 4g

Saturated Fat: g

Cholesterol: 0mg

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