Stuffed Acorn Squash with Quinoa and Rice

Stuffed Acorn Squash with Quinoa and Rice is a hearty and nutritious dish that combines the sweet flavor of roasted acorn squash with a savory filling of quinoa, rice, and spices. This delightful main course is not only visually appealing but also packed with wholesome ingredients, making it a perfect choice for a cozy dinner.

Ingredients

• 2 acorn squashes - medium
• 1/2 cup quinoa - rinsed
• 1/2 cup cooked rice - preferably brown
• 1 small onion - diced
• 1 garlic clove - minced
• 1/2 bell pepper - diced
• 1/2 teaspoon cumin - ground
• 1/2 teaspoon paprika - smoked
• 1/4 teaspoon salt - or to taste
• 1/4 teaspoon black pepper - or to taste
• 1/4 cup dried cranberries - chopped
• 1/4 cup walnuts - chopped
• 2 tablespoons olive oil - for drizzling
• 2 tablespoons fresh parsley - chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squashes in half vertically and scoop out the seeds.
3. Place the squash halves cut-side up on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
4. Roast the squashes in the preheated oven for 25-30 minutes, or until they are tender and easily pierced with a fork.
5. While the squashes are roasting, prepare the filling. In a medium pot, combine the rinsed quinoa and 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
6. In a skillet over medium heat, add a little olive oil and sauté the diced onion, garlic, and bell pepper until they are soft, about 5-7 minutes.
7. Add the cooked rice, quinoa, cumin, paprika, salt, black pepper, cranberries, and walnuts to the skillet. Stir well to combine and heat through for another 2-3 minutes.
8. Once the acorn squashes are done roasting, remove them from the oven and fill each half with the quinoa and rice mixture, pressing down gently to pack it in.
9. Return the stuffed squashes to the oven and bake for an additional 10 minutes.
10. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 54 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from acorn squash, supporting immune health.
• High in fiber from quinoa and vegetables, promoting digestive health.

Tags