Stuffed Acorn Squash with Quinoa and Vegetables and Cheese

Stuffed Acorn Squash with Quinoa and Vegetables and Cheese is a hearty and nutritious dish that combines the natural sweetness of acorn squash with a savory filling of protein-packed quinoa, fresh vegetables, and melted cheese. This low-carb American supper is not only visually appealing but also satisfying and full of flavor.

Ingredients

• 2 acorn squashes - halved and seeds removed
• 1 cup quinoa - rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion - diced
• 1 bell pepper - diced
• 1 zucchini - diced
• 2 cloves garlic - minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley - chopped

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet.
3. Drizzle the squashes with a little olive oil and sprinkle with salt. Roast in the preheated oven for about 30 minutes, or until tender.
4. While the squashes are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat.
5. In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
6. Add the bell pepper, zucchini, and minced garlic to the skillet. Season with oregano, salt, and black pepper. Cook for another 5-7 minutes until the vegetables are tender.
7. Combine the cooked quinoa with the sautéed vegetables in a large bowl. Stir in half of the mozzarella cheese and the parsley.
8. Once the acorn squashes are done roasting, remove them from the oven and fill each half generously with the quinoa and vegetable mixture.
9. Top each filled squash with the remaining mozzarella cheese and the grated Parmesan cheese.
10. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the acorn squash, promoting immune health.
• High in fiber from quinoa and vegetables, aiding digestion and promoting satiety.

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