Mushroom and Quinoa Stuffed Acorn Squash
Mushroom and Quinoa Stuffed Acorn Squash is a colorful, hearty dish filled with savory mushrooms and protein-rich quinoa, perfect for impressing guests or enjoying cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squash
- Salt and pepper to taste
- 1 cup tri-color quinoa
- 2 cups low-sodium vegetable broth
- 1 cup chopped cremini or button mushrooms
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Slice each acorn squash in half vertically and scoop out the seeds. Place cut side up in the baking dish, sprinkling with salt and pepper.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a simmer over medium heat, cover, and reduce heat to low; cook for about 15 minutes until fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic; sauté for about 5 minutes until tender.
- In a large bowl, combine cooked quinoa, sautéed mushrooms, Parmesan cheese, salt, and pepper. Mix until well combined.
- Generously stuff each acorn squash half with the filling. Cover the baking dish with foil and bake for 25-30 minutes until squash is tender.
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg