Veggie Stuffed Acorn Squash

It was only a few years ago that I discovered squash. I remember vividly, I had tasted a squash soup that my friend had made. I was so blown away by the tastes that on the way home, I rushed to the grocery store to buy whatever kinds of squash I saw. When I got home I created lots of recipes, obviously there were a few trial and error, but the majority of the recipes were really tasty.

In this beautiful month of December, I really wanted to create a festive squash recipe! That’s why I used acorn squash, it looks like a holiday wreath with its wavy shape. Stuffed with a filling made from Apple, Quinoa and Spinach, in addition to being festive, this squash recipe is super healthy

Stuffed Apples, Quinoa and Spinach Squash

Sophie

Stuffed with a filling made from Apple, Quinoa and Spinach, in addition to being festive, this squash recipe is super healthy

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Prep Time 20 mins

Cook Time 45 mins

Course main dish

Servings 6

Ingredients

  

1x2x3x

• ¾ cup quinoa uncooked
• 1 ½ cup vegetable broth
• 3 acorn squash
• 2 tablespoons of olive oil
• 1 small onion finely diced
• 2 apples diced
• 1 yellow pepper
• 3 garlic cloves minced
• 1 teaspoon sage
• 1 teaspoon thyme
• ½ teaspoon cardamom
• 1 C. a tea salt
• Fresh cracked pepper to taste
• 2 tablespoon maple syrup
• 2 cup chopped fresh spinach
• ½ cup basil fresh
• ½ cup pomegranate seed

Instructions

 

• Preheat the oven to 425 degrees F
• Cut a thin slice at the bottom of each squash to create a flat edge, so the squash can stand upright.
• Cut each squash in half horizontally. Remove the membranes and seeds from inside the squash.
• Place the squash on a baking sheet. Brush the inside with olive oil and sprinkle with salt and pepper. Roast the squash for about 45 minutes.
• Add the quinoa and broth to a medium saucepan. Bring to a boil, then lower the heat to maintain a low heat. Cover with the lid and cook until the liquid is gone and the quinoa is cooked.
• In a large saucepan, heat 2 tablespoon of oil over medium heat. Sauté the onion, apples, yellow pepper for 5 minutes.
• Add the garlic, sage, thyme, cardamom, maple syrup, spinach, salt and pepper. Mix
• Remove from the heat and add the cooked quinoa. Mix well.
• When the squash is ready, fill it with the stuffing mix.
• Add fresh basil and pomegranate seeds on top. To serve

Keyword squash, Stuffed

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