Stuffed Acorn Squash: 2 Amazing Harvest Dinners
A hearty vegetarian dish perfect for a fall harvest dinner, featuring tender acorn squash filled with a savory blend of grains, vegetables, and herbs.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 acorn squash
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 clove garlic, minced
- 1/2 cup chopped apple
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet.
- Roast for 30-40 minutes, or until tender.
- While the squash is roasting, prepare the filling. In a skillet, sauté the onion, celery, and carrots until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cooked quinoa, chopped apple, dried cranberries, chopped walnuts, sage, and thyme.
- Season the filling with salt and pepper to your liking.
- Once the squash is tender, carefully flip the halves over.
- Spoon the filling generously into the cavities of the roasted acorn squash.
- Return to the oven for another 10-15 minutes, or until the filling is heated through and the squash is fully cooked.
- Serve warm and enjoy this delightful harvest dinner.
Notes
- You can substitute brown rice or farro for quinoa.
- Feel free to add other vegetables like mushrooms or spinach to the filling.
- For a touch of sweetness, drizzle with maple syrup before serving.
Nutrition
- Serving Size: 1 stuffed squash half