Stuffed Acorn Squash
This hearty and colourful stuffed acorn squash is packed with protein-rich quinoa, sweet bell peppers, and cozy spices. It’s the ultimate comfort food for chilly fall or winter nights—and the fun part? You get to eat the bowl!
Ingredients
2 medium acorn squashes, halved and seeds removed
1 cup cooked quinoa
1 red, yellow or orange bell pepper, diced
1/2 small onion, finely chopped
2 garlic cloves, minced
1/4 cup toasted walnuts or pecans, chopped (optional)
2 tbsp olive oil, divided
1/2 tsp smoked paprika
1/2 tsp ground cumin
Salt and black pepper, to taste
1/4 cup crumbled feta or shredded Parmesan (optional)
Fresh parsley, chopped, for garnish
For additional protein, mix cooked ground turkey or crumbled plant-based sausage into the quinoa filling.
Directions
Prepare the squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the acorn squash with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender.
Cook the filling: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes. Stir in the bell pepper, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes.
Add the cooked quinoa, nuts (if using), and cooked ground turkey or plant-based crumble (if using). Stir well to combine and heat through. Adjust seasoning to taste.
Stuff the squash: Remove the roasted squash from the oven and carefully flip them cut side up. Fill each squash half generously with the quinoa mixture. Sprinkle with feta or Parmesan if desired.
Bake the stuffed squash: Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the filling is slightly golden and heated through.
Serve: Garnish with fresh parsley and enjoy this cozy, nutritious dish!
