Savory

Quinoa Stuffed Acorn Squash

stuffedacornsquash

the delicately sweet roasted acorn squash makes a perfect nutrient-dense bowl for a quinoa and avocado stuffing

There is a powerhouse of nutrients in this dish. It’s loaded with fiber, antioxidants, health omega-3 fatty acids and more. The star of this dish however is the acorn squash. Acorn squash is a rich source of vitamin C which helps improve your immune system by stimulating the production of white blood cells that protect our bodies from pathogens and illnesses. Vitamin C is also important towards the development of muscle tissue, blood vessels, teeth, skin, and organs. One serving of acorn squash provides 9 grams of dietary fiber which aids towards digestion and can help control diabetes by regulating blood sugar levels. Fiber also aids towards protecting against heart disease by eliminating excess cholesterol in the body, preventing certain heart conditions from developing. The stuffing in this recipe is interchangeable. Get creative in the kitchen and allow yourself to benefit from various nutrient-dense foods.

Quinoa Stuffed Acorn Squash

Ingredients:

1 acorn squash, sliced in half
1 tbsp olive oil
1 onion, diced
1 garlic clove, minced
¼ tsp cumin powder
¼ tsp chili powder
¼ tsp coriander powder
Red pepper flakes, to desired heat level

½ cup cooked quinoa
1 can black beans, drained and rinsed
3 stalks scallions, sliced thin
2 tbsp toasted sunflower seeds
fresh juice of 1 lime
1 avocado, diced
½ tbsp fresh cilantro, chopped
Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut acorn squash in half and scoop out the insides. Drizzle with olive oil, sprinkle with salt and pepper. Roast with the cut side up for for about 40-45 minutes or until your squash is tender and slightly browned around the edges.
  3. While the squash in cooking, heat 1 tbsp olive oil in a pan on medium heat. Add in onions and cook until translucent.
  4. Next add the garlic, cumin, chili powder, coriander, red pepper flakes, and stir well.
  5. Next add cooked quinoa, black beans, scallions, sunflower seeds, and lime juice. Add salt and pepper to taste.
  6. Remove pan from the heat and allow to cool before adding in the diced avocado and chopped cilantro. Adjust seasonings if desired.
  7. Spoon in the filling into the acorn squash halves. Garnish with feta cheese, serve and enjoy!

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