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Savor the Season with Irresistible Stuffed Acorn Squash

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

Ingredients
  

  • 2 medium acorn squashes
  • 1 cup quinoa
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup chopped spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese optional
  • ¼ cup chopped nuts e.g., pecans or walnuts

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the acorn squashes by halving them and scooping out the seeds.
  3. Drizzle the insides of the squashes with olive oil and sprinkle with salt.
  4. Place the squashes cut-side down on a baking sheet. Roast for 25-30 minutes.
  5. While the squash is roasting, cook the quinoa according to the package instructions.
  6. In a skillet, heat olive oil and sauté the onion until translucent. Add minced garlic and cook for an additional minute.
  7. Stir in the chopped spinach and cook until wilted. Combine with cooked quinoa in a bowl.
  8. Add cumin, salt, pepper, cheese, and nuts to the quinoa mixture and stir well.
  9. Remove the roasted squashes from the oven and carefully flip them cut-side up.
  10. Spoon the quinoa mixture into each squash half, pressing down gently to pack it in.
  11. Return stuffed squashes to the oven and bake for an additional 15-20 minutes.
  12. Let cool for a few minutes before serving.