Savor the flavors of fall with this acorn squash recipe! Be ready to embrace autumn with this stunning acorn squash dish! Bursting with the warm colors and flavors of the season, it's the perfect addition to your fall table or Thanksgiving feast.
Nourishing Goodness: Acorn squash is not just beautiful; it's also packed with nutrients! It's rich in fiber, potassium, and vitamin C, making it a fantastic choice for your health. Complementing this vibrant squash is quinoa, a gluten-free food hailing from South America. With its edible seeds, quinoa brings a nutty flavor and extra fiber to the mix. And let's not forget the pepitas (hulled pumpkin seeds)-these little powerhouses are excellent sources of fiber, protein, copper, and manganese, adding both crunch and nutrition to your dish.
Why Fiber Matters: Did you know that many Americans only consume about half of the recommended daily fiber intake? Women should aim for about 25 grams, while men should target around 35 grams. Fiber is crucial for digestive health; it helps keep things moving in your gut, provides prebiotic benefits for a thriving microbiome, and keeps you feeling fuller longer. Plus, it may even reduce the risk of colon polyps!
A Touch of Heart Health: This recipe also features heart-healthy extra-virgin olive oil, ensuring you get those beneficial monounsaturated fats. While it's delicious as a vegetarian option, you can elevate it by adding chicken apple sausage or Italian ground sausage for a savory twist.
Gather around the table and enjoy this delightful dish that perfectly captures the essence of fall. Dive into the flavors, celebrate the season, and savor the health benefits. Bon appetit!
For additional details and video demo, visit: https://cookieandkate.com/vegetarian-stuffed-acorn-squash-recipe/
Ingredients:
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries or dried cherries
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- ½ cup crumbled goat cheese or feta
Directions:
- Preheat oven to 400 degrees and line a large, rimmed baking sheet with parchment paper.
- Cut the squash in half by using a sharp chef's knife, slicing from the tip to the stem. Use a large spoon to scoop out the seeds and discard.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the extra-virgin olive oil and sprinkle with ¼ teaspoon of salt. Rub the oil and salt into the squash. Turn over squash with cut sides facing down.
- Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
- Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat. Reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all water is absorbed, about 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries or dried cherries. Cover and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
- In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges about 4 to 5 minutes. Set aside.
- Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, ¼ teaspoon salt, and1 tablespoon olive oil.
- Add Parmesan cheese and goat cheese. Gently stir the mixture to combine.
- Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
- Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley and serve warm.