Stuffed Acorn Squash With Quinoa and Vegetables
Acorn squash are the perfect portable and inexpensive fall veggie. They are packed with flavor and filled with a colorful quinoa and veggie combination, are easy to make ahead, and can be served warm or at room temperature.
Stuffed Acorn Squash With Quinoa and Vegetables Stuffed Acorn Squash With Quinoa and Vegetables Stuffed Acorn Squash With Quinoa and Vegetables Stuffed Acorn Squash With Quinoa and Vegetables
Prep time: 20 | Cook time: 60 | Serves: 4
Ingredients
  • 1 acorn squash, halved and scooped
  • 1 cup cooked quinoa
  • 1/4 cup red onion, chopped
  • 1/4 cup orange bell pepper, chopped
  • 1/2 cup chopped tomatoes
  • 1 can (15 ounces) corn, drained
  • 2 tablespoons chopped walnuts
  • 1/2 cup vegetable broth
Instructions
  1. Preheat oven to 190 C / 375 F.
  2. Rub the squash with olive oil, and place on a baking sheet.
  3. Bake for 30-40 minutes, or until soft.
  4. Meanwhile, combine the quinoa, onion, bell pepper, tomatoes, corn, walnuts, and vegetable broth in a large skillet.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked.
  6. Stuff the squash with the quinoa mixture.
  7. Serve warm or at room temperature.