A Healthy Stuffed Acorn Squash Recipe For a Cozy Fall Dinner
Picture yourself in the comfort of your home, with the aroma of a wholesome dinner wafting through every corner, making the whole space feel like a cozy haven. If this sounds like your ideal evening, we’ve got the perfect recipe for you – a healthy stuffed acorn squash that’s sure to become a favorite in your fall meal repertoire.
Acorn squash, with its distinctive ribbed appearance and sweet, nutty flavor, is a seasonal star that shines even brighter when roasted to tender perfection. By stuffing it with a savory blend of ingredients, you not only enhance its taste but also add a hearty dose of nutrition to your plate. So, put on your coziest sweater, roll up your sleeves, and let’s whip up some stuffed acorn squash!
- 2 acorn squash
- 1 tablespoon olive oil
- 1/2 pound cooked chicken sausage or ground turkey (can substitute 1 cup crumbled tofu or extra veggies for a plant-based option)
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese (optional)
- Fresh parsley, for garnish
- Preheat your oven to 375°F (190°C).
- Carefully cut the acorn squash in half horizontally. Scoop out the seeds and place the squash halves, cut side up, on a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat a bit of olive oil over medium heat. Add the cooked chicken sausage or ground turkey (or todu crumbles if you prefer the plant-based version) to the skillet. Sauté for a few minutes until heated through.
- Add the chopped onion and sauté for about 2 minutes until it starts to soften.
- Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Sauté for an additional 5-7 minutes, or until the vegetables are tender.
- Stir in the cherry tomatoes, black beans, ground cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until everything is well combined.
- Once the quinoa and the roasted squash are ready, gently fold the quinoa into the skillet with the veggie and meat (or plant-based protein) mixture. Stir until everything is thoroughly combined.
- Fill each roasted acorn squash half with the quinoa, veggie, and meat (or plant-based protein) mixture. If desired, top with grated cheese.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
- Garnish with fresh parsley before serving.
Voilà! You’ve just created a warm, nourishing, and healthy dinner that captures the essence of fall. The sweet and nutty notes of the roasted acorn squash, combined with the earthy flavors of quinoa and the savory touch of vegetables, will make every bite a cozy delight.
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