Description
Stuffed acorn squash is a cozy autumn dish that combines sweet, nutty flavors with savory fillings. This recipe features tender roasted acorn squash halves filled with a delicious mixture of quinoa, vegetables, and optional ground turkey or sausage. Perfect for holiday gatherings or weeknight dinners, this vibrant dish not only pleases the palate but also creates memorable moments around the table.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1 cup ground turkey or sausage (optional)
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup feta or Parmesan cheese (optional)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Place cut side up in a baking dish.
- Drizzle olive oil over each half and season with salt and pepper. Roast for 30-35 minutes until tender.
- In a skillet, brown the ground turkey or sausage (if using) over medium heat. Add bell peppers and onions; sauté until softened (about 5 minutes).
- Cook quinoa according to package instructions; usually rinse and simmer in water until fluffy (about 15 minutes).
- In a bowl, mix cooked quinoa with meat mixture, garlic powder, Italian seasoning, and cheese until combined.
- Generously stuff each squash half with the filling, return to the oven for an additional 10 minutes.
- Serve hot, optionally drizzling with more cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 stuffed half (245g)
- Calories: 315
- Sugar: 4g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 50mg