Description
Mushroom and Quinoa Stuffed Acorn Squash is a delightful fall dish that combines savory mushrooms, nutty quinoa, and sweet acorn squash into a comforting meal. Perfect for gatherings or cozy dinners, this visually stunning recipe brings warmth to any table while providing a deliciously satisfying experience. The blend of flavors and colors makes it a crowd-pleaser, ensuring it will be a hit with both vegetarians and meat lovers alike.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa (rinsed)
- 8 oz cremini mushrooms (sliced)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese (optional)
- 2 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- ¼ cup pine nuts (optional, toasted)
Instructions
- Preheat the oven to 400°F (200°C). Cut acorn squashes in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent; add garlic and mushrooms until softened.
- Stir in quinoa, vegetable broth, and Italian seasoning. Bring to a boil, then simmer for about 15 minutes until quinoa absorbs liquid.
- Remove from heat; fold in Parmesan cheese and pine nuts if using.
- Flip roasted squash halves over and fill generously with the mushroom-quinoa mixture. Bake for an additional 10-15 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half acorn squash (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg