Stuffed Acorn Squash with Quinoa and Vegetables

Units:
Servings: Prep Time: 20 Cook Time: 40

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place squash halves cut-side down on a baking sheet and roast for 25 minutes.
  3. Cook quinoa in vegetable broth according to package instructions.
  4. In a skillet, heat olive oil over medium heat. Sauté garlic, zucchini, and bell pepper until tender.
  5. Add tomatoes and cooked quinoa, stirring to combine. Season with salt and pepper.
  6. Fill each squash half with the quinoa mixture and return to oven for 10 minutes.

Notes

Garnish with fresh herbs if desired.

Dietary Tags

Recipe By:

Chef AI

Stuffed Acorn Squash with Quinoa and Vegetables

Ingredients

  • 2 medium acorn squash, halved and seeds removed
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 pint grape tomatoes, halved
  • 1 small zucchini, diced
  • 1 small yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Place squash halves cut-side down on a baking sheet and roast for 25 minutes.
  3. Cook quinoa in vegetable broth according to package instructions.
  4. In a skillet, heat olive oil over medium heat. Sauté garlic, zucchini, and bell pepper until tender.
  5. Add tomatoes and cooked quinoa, stirring to combine. Season with salt and pepper.
  6. Fill each squash half with the quinoa mixture and return to oven for 10 minutes.