Description
Beet & Quinoa Stuffed Squash is a vibrant and nutritious dish that beautifully combines the earthy sweetness of roasted acorn squash with a delicious filling of chewy quinoa, tender beets, and fresh spinach. This recipe not only satisfies your palate but also adds a colorful touch to your table, making it ideal for cozy family dinners or festive gatherings. Embrace the essence of autumn in every bite with this hearty and healthy meal.
Ingredients
Scale
- 2 medium acorn squash
- 1 cup quinoa (rinsed)
- 2 cups diced beets (fresh)
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese (optional)
- 3 tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Halve the acorn squash, scoop out seeds, drizzle with olive oil, season with salt and pepper, then place cut-side down on the baking sheet. Roast for 25-30 minutes until tender.
- While the squash roasts, cook quinoa according to package instructions (about 15 minutes).
- In a skillet, heat olive oil over medium heat. Saut? diced beets for about 5 minutes until softened; add spinach until wilted.
- In a mixing bowl, combine cooked quinoa, saut?ed beets, wilted spinach, minced garlic, and feta cheese if using. Mix well.
- Fill each roasted squash half with the mixture and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 250g)
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg