Description
This Vegetarian Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a flavorful quinoa mixture, complemented by crispy sautéed mushrooms. It’s a wholesome and colorful dish perfect for a hearty lunch or dinner, combining nutty quinoa, sweet dried cranberries, crunchy walnuts, and fresh vegetables all roasted to perfection.
Ingredients
Acorn Squash
- 2 medium acorn squash (halved)
- 4 tablespoons extra virgin olive oil (divided)
- Salt and pepper (to taste)
Quinoa Mixture
- 1 cup quinoa (rinsed and drained)
- 1 cup button mushrooms (sliced)
- 1 clove garlic (minced)
- ⅓ cup walnuts (chopped)
- ¼ cup dried cranberries
- ½ cup fresh peas (or thawed if frozen)
- ½ tablespoon fresh lime juice
- Spring onions (finely chopped, to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Prepare Squash: Scoop out the seeds from each acorn squash half using a spoon, then lightly score the flesh for better roasting. Brush the cut sides with 2 tablespoons of olive oil and season with salt and pepper to taste.
- Roast Squash: Place the squash halves cut side down in a large baking dish. Bake in the preheated oven for about 30 minutes or until the flesh is tender when pierced with a fork. Depending on squash size, cooking time may vary; bake longer if necessary. After initial baking, flip the squash halves cut side up.
- Cook Quinoa: While the squash roasts, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, and simmer covered for 15 minutes or until water is absorbed. Remove from heat, let it rest for 5 minutes, then fluff the quinoa with a fork.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 4 to 5 minutes until browned. Add minced garlic and cook for an additional minute until fragrant, then remove from heat.
- Mix Filling: In a mixing bowl, combine the cooked quinoa with chopped walnuts, dried cranberries, peas, fresh lime juice, remaining 1 tablespoon olive oil, and season with salt and pepper. Toss thoroughly to blend flavors.
- Stuff Squash: Spoon the quinoa mixture evenly into the roasted acorn squash halves. Top each with the sautéed mushroom and garlic mixture.
- Final Bake: Return the stuffed squash to the oven and bake for 5 to 10 minutes to heat through and meld the flavors.
- Garnish and Serve: Sprinkle chopped spring onions over the stuffed squash before serving warm for added freshness and color.
Notes
- Use fresh or frozen peas; if using frozen, thaw them before adding to the quinoa mixture.
- The roasting time for squash can vary depending on size; check tenderness by piercing with a fork.
- Walnuts can be toasted lightly for extra crunch and flavor before adding.
- For added protein, consider mixing in cooked chickpeas or black beans.
- Adjust seasoning as desired, especially salt and pepper, for personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
