Quinoa Stuffed Acorn Squash
Squash season is in full swing and we love experimenting with different varieties and adding them to our weekly rotation. Turn acorn squash into an edible bowl with this nutrient-packed recipe that's vegetarian-friendly and perfect for when you're craving a comforting meal. Prep the filling ahead of time for easy assembly.
- 2 acorn squash
- 2 teaspoons olive oil divided
- 2 stalks celery diced
- 1 pear peeled, diced
- 1 persimmon diced (if available)
- 1/2 sweet onion diced
- 2 cups cooked quinoa
- 1 tablespoon maple syrup
- 2 teaspoon lemon juice
- 1/2 cup shredded gouda cheese
Preheat oven to 400F.
Cut acorn squash in half lengthwise and scoop out seeds. Brush with 1 tsp. olive oil and season with salt and pepper. Place on baking sheet and bake 30-40 minutes, or until soft.
While squash is baking, heat 1 tsp. olive oil in skillet over medium heat. Add celery, pear, persimmon and onion cook 10 minutes, or until onions are translucent.
Add cooked quinoa, maple syrup and lemon juice to sauce pan and stir 2-3 minutes.
Scoop mixture into baked acorn squash halves. Top with cheese and bake additional 7-10 minutes, or until cheese melts.
Calories: 426kcalCarbohydrates: 70gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 261mgPotassium: 1193mgFiber: 8gSugar: 11gVitamin A: 983IUVitamin C: 56mgCalcium: 324mgIron: 4mg