High Protein Roasted Acorn Squash

Elevate your weeknight dinner game with this High Protein Roasted Acorn Squash, a wholesome, flavor-packed recipe that's as nutritious as it is satisfying. Tender roasted acorn squash halves are filled with a hearty stuffing of fluffy quinoa, protein-packed chickpeas, and vibrant spinach, cherry tomatoes, and cumin-spiced aromatics. Topped with tangy crumbled feta and fresh parsley, this beautifully presented dish is bursting with Mediterranean-inspired flavors. Perfect for meal prep or a cozy dinner, this recipe combines an impressive 20-minute prep time with easy roasting and sautéing techniques for a balanced, plant-forward meal. Ideal for vegetarians and protein-seekers alike, this dish is a delicious way to enjoy seasonal produce and nutritious whole foods.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 1 can (15 ounces) canned chickpeas
• 2 cups spinach
• 1 cup cherry tomatoes
• 2 cloves garlic
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• 0.5 cup feta cheese
• 0.25 cup parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half, remove the seeds, and brush the inside with one tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 40 minutes or until tender.

Step 4

While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.

Step 5

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Step 6

Drain and rinse the canned chickpeas, then add to the skillet along with the spinach, cherry tomatoes (halved), and cumin. Cook for 5-7 minutes, stirring occasionally, until the spinach has wilted and the tomatoes are soft.

Step 7

Stir the cooked quinoa into the skillet with the vegetables. Add lemon juice, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.

Step 8

Remove roasted squash from the oven. Turn the squash halves cut side up and fill each half with the quinoa mixture.

Step 9

Sprinkle crumbled feta cheese and chopped parsley over each stuffed squash half.

Step 10

Return the stuffed squash to the oven and bake for an additional 5 minutes to warm through.

Step 11

Serve hot and enjoy this high-protein, flavorful dish!

Nutrition Facts

Serving size	3176.5 grams (3176.5g)

Amount per serving	% Daily Value*
Calories	2432

Total Fat 65.20g	84%
Saturated Fat 15.70g	78%
Polyunsaturated Fat 3.20g
Cholesterol 67mg	22%
Sodium 5801mg	252%
Total Carbohydrate 420.80g	153%
Dietary Fiber 95.50g	341%
Total Sugars 15.70g
Protein 75.60g	151%

Vitamin D 12IU	60%
Calcium 1428mg	110%
Iron 24mg	132%
Potassium 9256mg	197%

*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: 22.8%

Protein: 11.8%

Carbs: 65.4%