Quinoa and Vegetable Stuffed Acorn Squash

 
15 MINS 

 70 minutes

4 stuffed squash halves, serving 2-4 people.

METHOD

1. Preheat your oven to 200°C (180°C for fan ovens).

2. Cut the squashes in half horizontally. Scoop out the seeds and fibers. Place the squash halves on a baking sheet, cut side up.

3. Drizzle the squash halves with olive oil and sprinkle with salt. Roast in the preheated oven for 30-40 minutes or until the squash is tender when pierced with a fork.

4. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.

5. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened. Add diced carrot, courgette, and red pepper. Cook until the vegetables are tender yet still crisp. Season with dried thyme, dried oregano, salt, and black pepper.

6. Mix the cooked quinoa into the vegetable mixture, ensuring it's well combined. If desired, fold in crumbled feta cheese for added creaminess.

 

7. Once the squash halves are tender, spoon the quinoa and vegetable mixture into each half.

8. Place the stuffed squash back in the oven and bake for an additional 10-15 minutes until everything is heated through.

9. Garnish the stuffed squash with chopped fresh parsley before serving.

HANDY TIP

Choose squashes that are similar in size to ensure even cooking. If the squash halves are different sizes, adjust the cooking time accordingly. Add a handful of chopped nuts (such as almonds or pecans) to the quinoa mixture for extra crunch. Drizzle a balsamic glaze or tahini sauce over the stuffed squash before serving for additional flavour.