Stuffed Acorn Squash

Stuffed Acorn Squash | Spiro Health and Wellness
Total Time
65 Minutes
Serves
4
Calories
355

This is a delicious recipe for fall and winter time! You can make it as filling as you want by loading each acorn squash up with fillings. The best part is that it’s completely plant-based and gluten-free friendly. You can also add other ingredients to make your own version.

This recipe does take a little bit longer to prepare, so you’ll want to plan ahead to have enough time to get everything just right.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups of water
  • 3 medium acorn squash
  • 1 small onion, finely diced
  • 1 large apple, diced
  • 8 oz mushrooms, diced
  • 1⁄2 cup dried cranberries
  • 1⁄2 cup pumpkin seeds
  • 3 cloves garlic, minced
  • 1 tsp sage
  • 1 TBSP thyme
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp lemon pepper

Directions

  1. Preheat oven to 425 degrees F
  2. Cut stems off the tops of each squash, if they protrude. Then cut each squash horizontally in half.
  3. Scoop out the membranes and seeds inside of the squash & discard.
  4. Place the squash on a parchment-lined baking sheet, cut-side up and sprinkle with salt & pepper. Roast the squash for approximately 45 minutes, or until tender.
  5. Add the quinoa and water to a medium pot. Bring to a boil and then turn the heat down to maintain a low simmer. Add in cinnamon, salt, and pepper. Cover with lid and cook until liquid is gone and quinoa is fluffy. Remove from heat and fluff with a fork.
  6. In a large pan, sauté the onion with 1 TBSP water and a pinch of salt for about 3-4 minutes.
  7. Add the mushrooms, garlic, sage, and thyme. Sauté about 5 minutes, or until mushrooms are tender
  8. Remove the mushroom mix from heat and add the cooked quinoa. Mix in pumpkin seeds, cranberries, and apples.
  9. When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

Let me know how it turns out in the comments!

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