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Stuffed Apples, Quinoa and Spinach Squash

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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Course: main dish
Keyword: squash, Stuffed
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Author: Sophie Viau

Ingredients

  • 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