Description

A wholesome vegetarian dinner that combines the nutty sweetness of roasted acorn squash with a hearty, flavorful quinoa and veggie stuffing. This recipe is not only delicious and satisfying but also a perfect centerpiece for fall meals or cozy gatherings.

Ingredients

2 medium acorn squash, halved and seeds removed

1 cup quinoa

2 cups water or vegetable broth

1 red bell pepper, diced

1/2 onion, finely chopped

2 garlic cloves, minced

1 cup shredded parmesan or cheddar cheese (divided)

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1/2 teaspoon dried thyme

Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Place squash halves cut-side up on a baking sheet, brush with olive oil, and season with salt and pepper. Flip them cut-side down and roast for 30-35 minutes.
Meanwhile, cook quinoa in water or broth until fluffy; set aside.
In a skillet, heat olive oil and sauté onion, garlic, and bell pepper until tender. Add thyme, salt, and pepper.
Combine sautéed veggies with quinoa and half the cheese. Mix well.
Flip squash halves cut-side up. Fill each with quinoa mixture and top with remaining cheese.
Bake for another 10-15 minutes until cheese is melted and golden.
Garnish with parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner