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Autumn Harvest Stuffed Acorn Squash
Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Stuffed Acorn Squash
A hearty and nutritious stuffed acorn squash filled with seasonal vegetables and grains.
Autumn Harvest Stuffed Acorn Squash
Ingredients:
1
Servings
  • 1
    item
     acorn squash
  • 100
    g
     quinoa
  • 100
    g
     chickpeas
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Harvest Stuffed Acorn Squash
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the acorn squash in half and remove seeds.
  3. Brush the inside of the squash with olive oil and season with salt and pepper.
  4. Place squash halves cut side down on a baking sheet and roast for 30 minutes.
  5. Cook quinoa according to package instructions.
  6. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  7. Add diced red bell pepper and chickpeas to the pan, cook for another 5 minutes.
  8. Stir in spinach until wilted, then add cooked quinoa and mix well.
  9. Remove squash from oven, fill each half with the quinoa mixture.
  10. Top with crumbled feta cheese and return to oven for an additional 10 minutes.
  11. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.3 g
Carbohydrates 80 g 10.0 g
Fat 25 g 3.1 g
  • 1
    item
     acorn squash
  • 100
    g
     quinoa
  • 100
    g
     chickpeas
  • 100
    g
     red bell pepper
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the acorn squash in half and remove seeds.

Brush the inside of the squash with olive oil and season with salt and pepper.

Place squash halves cut side down on a baking sheet and roast for 30 minutes.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced red bell pepper and chickpeas to the pan, cook for another 5 minutes.

Stir in spinach until wilted, then add cooked quinoa and mix well.

Remove squash from oven, fill each half with the quinoa mixture.

Top with crumbled feta cheese and return to oven for an additional 10 minutes.

Serve warm.

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