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Delicious Stuffed Acorn Squash for Cozy Nights

Stuffed Acorn Squash made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 acorn squashes
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 cup chopped spinach
  • 1/2 cup pecans chopped
  • Salt and pepper to taste
  • 1/2 cup feta cheese crumbled (optional)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
  3. Drizzle the insides with olive oil, and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes.
  5. Meanwhile, prepare the quinoa. In a pot, combine quinoa and vegetable broth, and bring to a boil.
  6. Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed.
  7. In a skillet, heat a drizzle of olive oil over medium heat. Add onions and garlic; sauté until softened.
  8. Add the chopped spinach and thyme to the skillet. Cook until wilted.
  9. Combine the cooked quinoa, sautéed vegetables, pecans, and feta cheese in a large bowl. Mix thoroughly.
  10. Stuff the acorn squash halves with the quinoa mixture.
  11. Return the stuffed squashes to the oven and bake for an additional 15-20 minutes.
  12. Remove from the oven and let cool slightly before serving.