2 acorn squashes, halved and seeded2 tablespoons olive oil (or melted butter)Salt and pepper to taste1 cup cooked quinoa (or rice)1 cup fresh spinach, chopped½ cup cheese (Parmesan, feta, or goat cheese)1/4 cup toasted walnuts or pecans (optional)1 tablespoon fresh thyme or sage, chopped
Instructions:
Preheat the Oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.Prepare the Squash:Cut the acorn squashes in half lengthwise and scoop out the seeds. Place the squash halves on the prepared baking sheet, cut side up. Drizzle with olive oil or melted butter and season with salt and pepper.Roast the Squash:Roast the squash in the preheated oven for 40-50 minutes or until the flesh is tender when pierced with a fork and caramelized around the edges.Prepare the Stuffing:While the squash is roasting, heat a pan over medium heat and sauté the spinach until wilted. In a bowl, combine the cooked quinoa (or rice), sautéed spinach, cheese, nuts, and fresh herbs. Mix well to combine.Stuff the Squash:Once the squash is done roasting, remove it from the oven and fill each half with the quinoa stuffing mixture. Press it gently to make sure the stuffing stays in place.Finish and Serve:Return the stuffed squash to the oven for an additional 10 minutes, allowing the stuffing to warm through. Remove from the oven and serve immediately.
Serving Suggestions:
Pair with roasted vegetables or garlic mashed potatoes.For a lighter option, serve with a side salad.
Tips:
Make-Ahead Option: Prepare the stuffing and roast the squash in advance. Store them separately in the fridge, then stuff and reheat before serving.Vegan Variation: Use plant-based cheese and skip any meat-based ingredients for a delicious vegan meal.Enjoy your cozy and flavorful stuffed acorn squash!
