Stuffed Acorn Squash
Indulge in the warm, comforting flavors of stuffed acorn squash, a perfect dish for fall. This recipe features tender acorn squash filled with a savory blend of grains, vegetables, and spices, creating a well-balanced meal that’s both nutritious and satisfying. It’s an ideal choice for a cozy dinner or a festive gathering, showcasing the beauty of seasonal ingredients. Let’s dive into this delicious recipe that promises to impress your taste buds!
Ingredients
- 2 acorn squashes
- 1 cup quinoa
- 1 cup vegetable broth
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh herbs for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of approximately 45 minutes.
Nutritional Value
Each serving (1 stuffed squash half) contains approximately 250 calories, 8g protein, 45g carbohydrates, 6g fat, and 10g fiber.
Step-by-Step Cooking Process
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Bake for 25-30 minutes until tender.
- While the squash bakes, rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, black beans, and spices; cook for 5 minutes.
- Mix the sautéed vegetables with the cooked quinoa.
- Remove squash from the oven and fill each half with the quinoa mixture.
- Return to the oven for an additional 10 minutes.
Alternative Ingredients
You can substitute quinoa with rice or couscous for a different texture. Additionally, feel free to swap out black beans for lentils or chickpeas based on your preference.
Serving and Pairings
Stuffed acorn squash pairs wonderfully with a simple green salad or roasted vegetables. For a heartier meal, serve with crusty bread or a side of mashed potatoes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen; wrap tightly and store for up to 2 months.
Cooking Mistakes
- Don’t overcook the quinoa; it should be fluffy, not mushy.
- Ensure the squash is fully tender before stuffing.
- Avoid under-seasoning; taste your filling before baking.
- Don’t forget to remove the seeds completely for better texture.
- Allow the stuffed squash to rest before serving to enhance flavors.
Helpful Tips
- Choose squashes that feel heavy for their size.
- Experiment with different vegetables based on seasonal availability.
- Add cheese on top before the final bake for extra flavor.
- Garnish with fresh herbs for a vibrant finish.
FAQs
Can I use different types of squash?
Yes, you can use butternut or spaghetti squash as alternatives. Just adjust the cooking time as needed for different sizes.
Is this recipe vegan?
Yes, this stuffed acorn squash recipe is completely vegan and packed with plant-based protein.
What can I serve with stuffed acorn squash?
It pairs well with a variety of sides, including salads, grains, or roasted vegetables for a balanced meal.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the filling and squash ahead, then bake when ready to serve.
How long does stuffed acorn squash last in the fridge?
It will last in the refrigerator for up to 3 days when stored properly in an airtight container.
Conclusion
Stuffed acorn squash is a delightful dish that combines seasonal flavors in a healthy and visually appealing way. Perfect for gatherings or a cozy night in, this recipe is sure to impress and satisfy. Enjoy the deliciousness of this hearty meal that celebrates autumn’s bounty!
Stuffed Acorn Squash
Ingredients
- 2 acorn squashes
- 1 cup quinoa
- 1 cup vegetable broth
- 1 bell pepper diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup black beans rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Bake for 25-30 minutes until tender.
- While the squash bakes, rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, black beans, and spices; cook for 5 minutes.
- Mix the sautéed vegetables with the cooked quinoa.
- Remove squash from the oven and fill each half with the quinoa mixture.
- Return to the oven for an additional 10 minutes.
