Stuffed Acorn Squash with Beets

Units:
Servings: Prep Time: 15 Cook Time: 45

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Place squash halves cut side down on a baking sheet; bake for 30 minutes.
  3. Cook quinoa in water as per package instructions.
  4. In a pan, heat olive oil and sauté onion and beets until tender.
  5. Mix cooked quinoa with onion and beet mixture, season with salt and pepper.
  6. Fill each squash half with quinoa mixture and bake for an additional 15 minutes.
  7. Serve warm.

Notes

Top with crumbled feta for added flavor.

Dietary Tags

Recipe By:

Chef AI

Stuffed Acorn Squash with Beets

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 1 cup quinoa
  • 2 cups water
  • 1 onion, chopped
  • 2 beets, peeled and diced
  • 1 tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Place squash halves cut side down on a baking sheet; bake for 30 minutes.
  3. Cook quinoa in water as per package instructions.
  4. In a pan, heat olive oil and sauté onion and beets until tender.
  5. Mix cooked quinoa with onion and beet mixture, season with salt and pepper.
  6. Fill each squash half with quinoa mixture and bake for an additional 15 minutes.
  7. Serve warm.