Stuffed Acorn Squash
Experience the comforting essence of stuffed acorn squash, a delightful dish that combines sweet, nutty flavors with savory spices. Perfect for fall gatherings or cozy dinners, this recipe is not only easy to prepare but also visually stunning, making it an ideal centerpiece for any meal. Each bite bursts with flavor and nostalgic warmth, ensuring memorable moments around the dining table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 acorn squashes (about 1 lb each)
- 2 tbsp extra virgin olive oil
- 1 cup cooked quinoa or rice
- 1/2 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 2 cups fresh spinach
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1/4 cup toasted pecans or sunflower seeds (optional)
- 1/2 cup feta or goat cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut acorn squashes in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt.
- Place squash halves cut-side down on a lined baking sheet. Roast for 25-30 minutes until tender.
- While squash roasts, sauté onions and bell peppers in a pan over medium heat until softened.
- Stir in cooked quinoa or rice, spinach, nuts/seeds, cinnamon, nutmeg, salt, and pepper; mix well.
- Flip roasted squashes cut-side up and fill each half generously with the mixture. Top with cheese if desired.
- Bake again for another 10-15 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 250g)
- Calories: 310
- Sugar: 6g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg