Quinoa-Stuffed Acorn Squash
This Quinoa-Stuffed Acorn Squash is the perfect healthy dinner for the holiday season and beyond. Tender acorn squash with a delicious quinoa and mushroom filling topped with feta cheese is filling and incredibly satisfying.
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Makes: 4 servings
Ingredients
- 2 halved and seeded acorn squash
- 2 Tbsp unsalted butter
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1 cup quinoa
- 2 cups reduced-fat vegetable stock (can also use water)
- 2 Tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup finely chopped mushrooms
- 1 Tbsp finely chopped habanero pepper (remove seeds for less heat)
- 1 Tbsp fresh lemon juice
- 2 cups baby spinach
- ⅓ cup crumbled feta, plus more for topping
- 1 Tbsp chopped parsley, plus more for topping
- Dried cranberries for topping, optional
Instructions
- Pre-heat oven to 375 degrees and line a baking sheet with foil.
- Place squash halves on baking sheet. Put ½ Tbsp butter in each acorn squash half and sprinkle with ½ tsp salt and ½ tsp pepper. Roast squash for about 45 minutes, until it's tender to the fork.
- While the squash is roasting, prepare the quinoa. Bring quinoa and vegetable stock or water to a boil in a medium saucepan. Once boiling, lower to a simmer, cover, and let cook for about 15 minutes, until all water is absorbed. Fluff with a fork and set aside.
- Add olive oil to a large skillet over medium heat. Add onions, mushrooms, garlic, and habanero pepper and sauté while occasionally stirring for about 7 minutes, until beginning to brown. Sprinkle about ¼ tsp salt and ¼ tsp pepper into mixture and squeeze lemon juice over.
- Turn heat to low and add the cooked quinoa to the veggie mixture. Add in spinach and stir to combine and wilt spinach a bit. Stir in feta cheese and parsley.
- Spoon quinoa mixture into acorn squash halves and top with additional feta and parsley. Add dried cranberries, if desired.
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