Experience comfort on a plate with our Roasted Vegetable and Quinoa Stuffed Acorn Squash—a hearty and wholesome dish that combines the earthy flavors of roasted vegetables, nutty quinoa, and sweet acorn squash. This delightful creation is as visually appealing as it is delicious, offering a symphony of textures and flavors in every bite. Whether you’re looking for a satisfying vegetarian main course or a festive side dish for a special occasion, this stuffed acorn squash is sure to impress with its warmth, nourishment, and culinary elegance.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 450mg |
| Carbohydrates | 60g |
| Fiber | 12g |
| Sugars | 8g |
| Protein | 10g |
Ingredients:
For Stuffed Acorn Squash:
- 2 acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Cooking Instructions:
1. Preparing Acorn Squash:
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half lengthwise and scoop out the seeds.
2. Roasting Acorn Squash:
- Place the squash halves on a baking sheet, cut side up.
- Drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven for 35-40 minutes, or until the squash is tender and caramelized.
3. Cooking Quinoa:
- In a medium saucepan, bring vegetable broth to a boil.
- Add rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. Roasting Vegetables:
- In a large bowl, toss diced red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, and minced garlic with olive oil, dried thyme, dried rosemary, salt, and black pepper until evenly coated.
- Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
5. Assembling Stuffed Squash:
- In a large mixing bowl, combine cooked quinoa and roasted vegetables.
- Adjust seasoning with salt and black pepper if needed.
6. Stuffing Squash Halves:
- Fill each roasted acorn squash half with the quinoa and roasted vegetable mixture.
7. Serving:
- Serve the Roasted Vegetable and Quinoa Stuffed Acorn Squash halves warm, garnished with fresh herbs if desired.
8. Savoring the Wholesome Feast:
- Indulge in the comforting flavors of Roasted Vegetable and Quinoa Stuffed Acorn Squash, where the sweetness of the squash, the nuttiness of quinoa, and the earthiness of roasted vegetables come together in perfect harmony. Each forkful is a celebration of warmth, nourishment, and culinary creativity—a delightful experience for both the palate and the soul.
This Roasted Vegetable and Quinoa Stuffed Acorn Squash is not only a feast for the senses but also a nutritional powerhouse, offering a balanced combination of carbohydrates, protein, and essential nutrients. Embrace the abundance of wholesome ingredients and the warmth of homemade goodness in this delightful dish.
