Vegetarian Quinoa Stuffed Acorn Squash
If you are trying to incorporate more plant-based meals, this flavorful Vegetarian Quinoa Stuffed Acorn Squash will delight your whole family.
Equipment
- Baking sheet
- Large Bowl
Ingredients
Roasted Squash
- 2 acorn squash
- olive oil
- salt
Quinoa Stuffing
- 1 Tablespoon olive oil
- ½ cup cranberries
- ½ cup celery
- ¼ cup red onion
- ½ cup pecans chopped and toasted
- 1 cup quinoa cooked according to package directions using low-sodium vegetable broth
- vegetable broth low sodium
- ½ cup feta cheese
- Honey Balsamic Vinaigrette Dressing
Garnish
- Fresh parsley chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the squash: Cut the acorn squash across the middle and remove the seeds using a spoon.
- Drizzle the inside of the squash with olive oil and season with salt. Place squash open side up on the prepared baking sheet.
- Bake for 30-40 minutes depending on the size of the squash. It is done when the squash is tender and golden brown. Set aside.
- Prepare the quinoa according to package directions using low-sodium vegetable broth and set aside.
- Make the stuffing: in a medium saucepan, heat 1 tablespoon of olive oil. Add cranberries, celery, red onion, and pecans, and sauté until tender. Add the quinoa and combine. Continue to sauté until heated through.
- Prepare the Honey Balsamic Vinaigrette Dressing. Set aside.
- Place the quinoa stuffing in a large bowl. Add the feta and slowly add the balsamic honey dressing until the preferred consistency.
- Spoon the quinoa stuffing into the warm or room temperature roasted squash. Top with more feta and chopped parsley if desired.
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