Stuffed acorn squash
This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.
Nutrition Facts
Serving Size: 1/2 squash
Calories: 267
Serving size
1/2 squash
Calories
267
Monounsaturated fat
5 g
Saturated fat
1 g
Total fat
10 g
Sodium
284 mg
Cholesterol
0 mg
Dietary fiber
8 g
Protein
5 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 2 medium acorn squashes, cut in half with seeds removed
- 1 tablespoon olive oil
- 2 cups chopped Granny Smith or Honeycrisp apples
- 1/2 cup chopped shallots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 4 cloves garlic, chopped
- 1 cup cooked quinoa
- 1/4 cup chopped unsalted pecans
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.
