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Festive Stuffed Acorn Squash: A Stunning, Healthy Holiday Vegetarian Dish
Paula Gallagher on
The holiday season is the perfect time to celebrate with delicious, wholesome dishes that everyone at the table can enjoy. If you’re looking for a show-stopping vegetarian recipe that’s as beautiful as it is nutritious, this Festive Stuffed Acorn Squash will delight your taste buds and your guests alike. Packed with protein-rich quinoa, colorful vegetables, crunchy nuts, and a medley of warming spices, this dish not only looks like the holidays but tastes like them too!
Why You’ll Love This Recipe for the Holidays
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Seasonal Ingredients: Acorn squash, with its sweet and nutty flavor, is in its peak season during fall and winter, making it the perfect choice for a festive holiday centerpiece.
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Nutritious and Wholesome: This dish is loaded with fiber, plant-based protein, vitamins, and minerals—a healthy alternative that doesn’t compromise on flavor.
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Dietary Flexibility: It’s vegetarian, gluten-free, and can easily be made vegan by substituting or omitting the cheese.
Festive Stuffed Acorn Squash
Ingredients (Serves 4)
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2 medium acorn squashes, halved and seeds removed
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1 cup quinoa, rinsed
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2 cups vegetable broth (or water)
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1 small onion, diced
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2 cloves garlic, minced
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1 cup fresh spinach, chopped
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1/2 cup dried cranberries
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1/2 cup pecans or walnuts, chopped
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1/4 cup feta cheese (optional; substitute with vegan feta if desired)
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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2 tablespoons olive oil
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Maple syrup for drizzling (optional)
Step-by-Step Instructions
Step 1: Roast the Acorn Squash
Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2: Prepare the Quinoa Filling
While the squash is roasting:
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Bring the vegetable broth (or water) to a boil in a medium saucepan.
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Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
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In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
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Stir in the spinach and cook until wilted.
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Add the cooked quinoa to the skillet, followed by the dried cranberries, chopped nuts, cinnamon, nutmeg, smoked paprika, and a pinch of salt and pepper. Mix well. Taste and adjust seasonings as needed.
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If you’d like a hint of sweetness, drizzle a touch of maple syrup over the mixture and stir.
Step 3: Assemble and Bake
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Remove the roasted squash from the oven and flip them over so the cut side faces up.
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Fill each squash half with the quinoa mixture, pressing gently to pack it in.
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Sprinkle with feta cheese, if using.
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Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until heated through and the cheese is slightly melted.
Step 4: Serve and Garnish
Remove from the oven and let cool slightly before serving. Garnish with extra chopped nuts or a sprinkle of fresh herbs like parsley or thyme for a festive touch. Enjoy the applause from your delighted guests!
Looking for more ways to incorporate healthy, delicious dishes into your holiday celebrations? 🌱 Book a consultation with our experts here for personalized nutrition advice and recipe ideas to make your season even brighter!
FAQs About Festive Stuffed Acorn Squash
Can I make this recipe vegan?
Absolutely! Simply skip the feta cheese or use a vegan feta substitute.
Can I prepare this dish ahead of time?
Yes! Roast the squash and prepare the filling ahead of time. When ready to serve, assemble and bake for 10-15 minutes to heat everything through.
What other fillings can I use?
You can customize the filling with ingredients like wild rice, chickpeas, or roasted vegetables for a unique twist.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for the best results.
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