Quinoa Stuffed Acorn Squash Recipe

Name: Quinoa Stuffed Acorn Squash Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 2 acorn squash; 1 tablespoon olive oil; 2 cups quinoa; 2 shallots; 2 leaves sprigs rosemary; 1 green bell pepper; 1 cup mushrooms; 1/4 cup white wine; 1 cup fresh spinach; 3 links mild chicken sausage; 1/2 cup pine nuts; 1 cup dried cranberries; 1/2 cup feta cheese; 1/4 cup squash or pumpkin seeds; cooking spray

User Reviews

4.7

66 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4
Calories
849 kcal
Course
Side Dish, Main Course
Cuisine
American

Quinoa Stuffed Acorn Squash Recipe

Opal Carpenter

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Quinoa Stuffed Acorn Squash is an amazing fall entree or side dish. Chicken sausage, cranberries, pepitas, and feta cheese make this recipe a winner.

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Ingredients

Servings

2 acorn squash halved, seeds and pulp removed (reserve if you wish to roast) *see note
1 tablespoon olive oil
2 cups quinoa prepared according to package directions
2 shallots minced
2 leaves sprigs rosemary only, chopped
1 green bell pepper chopped
1 cup mushrooms sliced
1/4 cup white wine
1 cup fresh spinach
3 links mild chicken sausage casings removed, crumbled and cooked
1/2 cup pine nuts toasted (optional)
1 cup dried cranberries
1/2 cup feta cheese crumbled
1/4 cup squash or pumpkin seeds
cooking spray

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Instructions

Preheat the oven to 375 degrees.
Cut the bottoms of each squash to prevent rolling when served. Line a rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Bake squash, flesh side down for 30-40 minutes or until they are easily pierced with a fork.
Meanwhile, make the filling by heating olive oil in a medium skillet. Add shallot, saute for 2-3 minutes and then add green bell pepper until soft. Lastly, add mushrooms, white wine, and rosemary. Continue to cook until liquid has reduced significantly. Take off the stove and add spinach, toss until wilted. Transfer all to cooked quinoa, also adding cooked chicken sausage, pine nuts, and dried cranberries.
When the acorn squash is done, flip over and spoon quinoa mixture evenly into each. Top with crumbled feta cheese and pumpkin/squash seeds. Serve hot and enjoy!
If you've tried this recipe, come back and let us know how it was!

Equipments used:

Notes

To use acorn squash seeds for garnish, rinse to remove all flesh. Spread out evenly on a baking sheet and toss with a drizzle of olive oil. Season with fine sea salt and ground black pepper. Roast in the same oven as the acorn squash for 20-30 minutes, but flip often to prevent burning.

Nutrition Information

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Calories 849kcal (42%) Carbohydrates 113g (38%) Protein 30g (60%) Fat 34g (52%) Saturated Fat 6g (30%) Cholesterol 61mg (20%) Sodium 883mg (37%) Potassium 1573mg (45%) Fiber 13g (52%) Sugar 24g (48%) Vitamin A 1925IU (39%) Vitamin C 52.5mg (58%) Calcium 231mg (23%) Iron 7.9mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 849 kcal

% Daily Value*

Calories	849kcal	42%
Carbohydrates	113g	38%
Protein	30g	60%
Fat	34g	52%
Saturated Fat	6g	30%
Cholesterol	61mg	20%
Sodium	883mg	37%
Potassium	1573mg	33%
Fiber	13g	52%
Sugar	24g	48%
Vitamin A	1925IU	39%
Vitamin C	52.5mg	58%
Calcium	231mg	23%
Iron	7.9mg	44%