Vegetarian Roasted Acorn Squash
This Vegetarian Stuffed Acorn Squash is a delicious and hearty meal, perfect for easy fall and winter dinners! Tender baked squash stuffed with a flavorful mixture full of quinoa, mushrooms, garlic, shallot, and herbs.
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Servings: 4 servings
Ingredients
Squash
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Filling
- 1 cup cooked quinoa
- 1 tablespoon olive oil separated
- 2 cloves garlic
- 1 shallot
- 1 cup baby bella mushrooms sliced
- 2 tablespoon green onion chopped
- 1 tablespoon fresh sage chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup pomegranate seeds
Toasted pepitas
- 1 tablespoon olive oil
- ½ cup raw pepitas
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
Instructions
Prep: cook the quinoa
- Make the quinoa according to package directions to yield 1 cup of cooked quinoa. You can also make this while the squash is baking.
Cook the squash:
- Preheat your oven to 400℉.
- Cut your squash in half from top to bottom and place the 4x halves on a parchment paper lined baking sheet. Drizzle the flesh (the orange part) with olive oil and sprinkle with salt and pepper. Bake flesh side down for 30-40 minutes until fork tender.
Cook the filling:
- Heat olive oil in a skillet over medium heat. Sauté the mushrooms, shallots, and garlic for about 5 minutes until tender and the onions are translucent.
- Add in the green onion, sage, salt, and pepper, and mix to combine.
- Transfer to a bowl with the cooked quinoa or add the quinoa right into your skillet and combine.
Combine and finish:
- Once the squash halves are done cooking, flip them to be flesh side up and put the quinoa filling evenly in all 4 halves. Bake for an additional 15 minutes until golden on top.
- In a small skillet over medium low heat, add 1 tablespoon olive oil and toast the pepitas until lightly golden, about 5 minutes. Toss with salt, pepper, and cayenne powder.
- Top the finished dish with the toasted pepitas and pomegranate seeds. Serve warm.
Nutrition Estimate
Calories: 312kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1467mg | Potassium: 1076mg | Fiber: 7g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 4mg