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
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your stuffed squashes cook evenly and become tender.
- 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.
- 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.
- 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.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- 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.
- 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.
- 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.
- 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.
- 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
- Choose firm, symmetrical acorn squashes for even roasting and easier stuffing.
- For extra flavor, consider toasting the quinoa lightly before mixing with vegetables or adding herbs like thyme or rosemary.
- Don't rush the roasting process—allowing the squash to caramelize brings out its natural sweetness.
- If you want a crunchier top, sprinkle some toasted nuts or breadcrumbs over the filling before the final bake.
- This recipe is incredibly versatile—feel free to swap quinoa with other grains like brown rice or bulgur wheat.
- For a protein boost, you can add crumbled feta cheese or toasted pine nuts to the filling.
- 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