Gluten-Free Savory Stuffed Squash

Elevate your dinner table with this Gluten-Free Savory Stuffed Squash, a wholesome and vibrant dish that’s perfect for cozy nights or holiday gatherings. Tender roasted acorn squash halves are brimming with a flavorful medley of protein-packed quinoa, sautéed vegetables, sweet dried cranberries, crunchy pecans, and aromatic herbs like thyme and sage. Topped with melty parmesan cheese, this colorful recipe strikes the perfect balance between savory and sweet. Naturally gluten-free and packed with nutrients, it’s an enticing option for anyone seeking a hearty, vegetarian main course or an impressive side dish. Serve this stuffed squash warm and watch it disappear in no time!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 acorn squash
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion
• 2 garlic cloves
• 1 medium bell pepper
• 1 small zucchini
• 2 cups fresh spinach
• 0.5 cup dried cranberries
• 0.5 cup pecans
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon thyme
• 0.5 teaspoon sage
• 0.5 cup parmesan cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds and pulp. Brush the cut sides with 1 tablespoon of olive oil, and place them cut-side down on a baking sheet. Roast in the preheated oven for 30 minutes or until tender.

Step 3

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Step 5

Add the minced garlic, chopped bell pepper, and zucchini to the skillet. Cook for another 5 minutes, or until the vegetables are tender.

Step 6

Stir in the fresh spinach, dried cranberries, and pecans. Cook until the spinach is wilted, about 2 minutes.

Step 7

Add the cooked quinoa to the vegetable mixture. Season with salt, black pepper, thyme, and sage. Stir to combine everything evenly.

Step 8

Remove the squash from the oven, and carefully turn them cut-side up. Spoon the quinoa and vegetable mixture into each squash half, mounding it slightly.

Step 9

Sprinkle the tops with grated parmesan cheese.

Step 10

Return the stuffed squashes to the oven and bake for an additional 15 minutes, or until the cheese is melted and slightly golden.

Step 11

Remove from the oven and let cool for a few minutes before serving.

Step 12

Enjoy your gluten-free savory stuffed squash as a comforting and delicious meal!

Nutrition Facts

Serving size	1746.5 grams (1746.5g)

Amount per serving	% Daily Value*
Calories	2171

Total Fat 95.60g	123%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 15.10g
Cholesterol 45mg	15%
Sodium 5329mg	232%
Total Carbohydrate 278.90g	101%
Dietary Fiber 40.90g	146%
Total Sugars 76.70g
Protein 63.80g	128%

Vitamin D 0IU	0%
Calcium 920mg	71%
Iron 15mg	86%
Potassium 3843mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 11.4%

Carbs: 50.0%