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Description
A hearty and healthy dish featuring acorn squash stuffed with quinoa, apples, and sage for a flavorful autumn meal.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 apple, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Place squash halves cut-side down on a baking sheet. Bake for 30 minutes.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- Heat olive oil in a pan. Sauté onion and garlic until softened.
- Add diced apple and sage, cook for 3-4 minutes.
- Combine cooked quinoa with apple mixture. Season with salt and pepper.
- Flip squash halves, fill with quinoa mixture, and bake for another 15 minutes.
Notes
- For extra flavor, sprinkle with toasted pecans before serving.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg