Quinoa-stuffed Acorn Squash
Quinoa-Stuffed Acorn Squash is a traditional Bolivian dish that combines the nutty flavor of quinoa with the sweet and earthy taste of acorn squash. This hearty and nutritious meal is perfect for a cozy dinner on a chilly evening.
Ingredients
- 2 acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Place the acorn squash halves on a baking sheet, cut side down. Bake for 30-35 minutes, or until tender.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the quinoa, vegetable broth, cumin, paprika, salt, and pepper to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Fluff the quinoa with a fork and stir in the chopped parsley.
- Divide the quinoa mixture among the roasted acorn squash halves.
- Return the stuffed squash to the oven and bake for an additional 10 minutes.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fiber
- 8g
- Fat
- 8g
Supplies
Baking sheet Medium saucepan
Tools
Knife Cutting board Measuring cups and spoons Fork
Serving suggestions
Serve the Quinoa-Stuffed Acorn Squash with a side of fresh salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
For added flavor, you can sprinkle some nutritional yeast or a squeeze of lemon juice over the stuffed squash before serving.
Cost
$10