Stuffed Acorn Squash with Quinoa and Vegetables

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

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squashes in half and remove seeds.
  3. Place squash halves cut side down on a baking sheet and bake for 30 minutes.
  4. Rinse quinoa and cook with vegetable broth according to package instructions.
  5. In a pan, heat olive oil and sauté onion, carrots, and sweet pepper until soft.
  6. Mix cooked quinoa with sautéed vegetables, thyme, salt, and pepper.
  7. Fill baked squash halves with quinoa mixture and bake for another 15 minutes.

Notes

For added protein, top with cooked chickpeas.

Dietary Tags

Recipe By:

Chef AI

Stuffed Acorn Squash with Quinoa and Vegetables

Ingredients

  • 2 medium acorn squashes (from Elmira)
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots (from Elmira), diced
  • 1 sweet pepper (purple, white, orange, or green), diced
  • 1 tsp dried thyme
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squashes in half and remove seeds.
  3. Place squash halves cut side down on a baking sheet and bake for 30 minutes.
  4. Rinse quinoa and cook with vegetable broth according to package instructions.
  5. In a pan, heat olive oil and sauté onion, carrots, and sweet pepper until soft.
  6. Mix cooked quinoa with sautéed vegetables, thyme, salt, and pepper.
  7. Fill baked squash halves with quinoa mixture and bake for another 15 minutes.