Stuffed Acorn Squash with Quinoa and Vegetables and Cheese and Garlic and Herbs

Stuffed acorn squash filled with a savory mixture of quinoa, fresh vegetables, and melty cheese creates a delightful low-carb supper. This dish is not only visually appealing but also packed with nutrients and flavor.

Ingredients

• 1 medium acorn squash - 500 grams
• 1/2 cup quinoa - 90 grams
• 1 cup vegetable broth - 240 ml
• 1/2 cup bell pepper, diced - 75 grams
• 1/2 cup zucchini, diced - 75 grams
• 1/4 cup red onion, diced - 40 grams
• 2 cloves garlic, minced - 6 grams
• 1/2 cup shredded cheese (cheddar or mozzarella) - 60 grams
• 1 tablespoon olive oil - 15 ml
• 1 teaspoon dried oregano - 1 gram
• 1 teaspoon dried thyme - 1 gram
• Salt - to taste
• Pepper - to taste
• Fresh parsley, chopped - for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the acorn squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 25-30 minutes until tender.
3. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bringing it to a boil. Reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. In a skillet, heat olive oil over medium heat. Add the diced bell pepper, zucchini, red onion, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.
5. Once the quinoa is done, fluff it with a fork and mix in the sautéed vegetables, dried oregano, dried thyme, salt, and pepper. Stir in half of the shredded cheese until melted.
6. Remove the roasted squash from the oven and carefully turn it cut-side up. Fill each half with the quinoa and vegetable mixture, pressing lightly to pack it in.
7. Top the stuffed squash with the remaining shredded cheese and return to the oven for an additional 10-15 minutes until the cheese is bubbly and golden.
8. Garnish with fresh parsley if desired, and serve warm.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

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

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