Nut-Free Savory Stuffed Squash

Delight your taste buds with this Nut-Free Savory Stuffed Squash, a hearty and wholesome dish that’s perfect for weeknights or festive gatherings. Tender roasted acorn squash serves as the perfect edible vessel for a flavorful quinoa filling infused with sautéed vegetables, fragrant thyme, and a hint of fresh lemon juice. This recipe is entirely nut-free and brimming with vibrant, nutritious ingredients like carrots, celery, red bell peppers, and parsley, making it ideal for those with dietary restrictions or anyone seeking a balanced, plant-based meal. With just 20 minutes of prep time and an hour in the kitchen, this stunning dish is easy to make yet elegant enough to impress at the dinner table. Serve it as a standalone vegetarian main, or pair it with your favorite sides for a deliciously seasonal feast!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 acorn squash
• 3 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 stalks celery, diced
• 1 medium red bell pepper, diced
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut each acorn squash in half and scoop out the seeds. Lightly rub the inside with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, until tender.

Step 4

Meanwhile, rinse the quinoa under cold water. Bring the vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Step 5

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.

Step 6

Add the diced carrot, celery, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.

Step 7

Stir in the cooked quinoa, fresh thyme leaves, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for an additional 2 minutes.

Step 8

Remove from heat and stir in the fresh parsley and lemon juice. Adjust seasoning to taste.

Step 9

Remove the squash from the oven and let cool slightly. Turn the squash halves over and fill each with an equal amount of the quinoa mixture.

Step 10

Return to the oven and bake for another 10 minutes. Serve warm and enjoy your nut-free savory stuffed squash!

Nutrition Facts

Serving size	1507.4 grams (1507.4g)

Amount per serving	% Daily Value*
Calories	1495

Total Fat 59.30g	76%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 5.40g
Cholesterol 0mg	0%
Sodium 5976mg	260%
Total Carbohydrate 209.80g	76%
Dietary Fiber 31.90g	114%
Total Sugars 20.70g
Protein 41.20g	82%

Vitamin D 0IU	0%
Calcium 396mg	30%
Iron 12mg	66%
Potassium 3694mg	79%

*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: 34.7%

Protein: 10.7%

Carbs: 54.6%