Apple Stuffed Acorn Squash
A delicious and healthy fall dish featuring sweet apples, hearty quinoa, and crunchy walnuts, perfect for family meals or gatherings.
Ingredients
For the Squash
- 2 pieces acorn squashes Choose squashes that are heavy for their size and have smooth skin.
- Olive oil Olive oil For brushing the insides of the squashes.
- Salt and pepper to taste Salt and pepper For seasoning the squashes.
For the Filling
- 2 pieces apples, diced Any sweet variety can be used.
- 1 cup cooked quinoa
- 1/2 cup walnuts, chopped Feel free to substitute with pecans or almonds.
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the insides with olive oil, and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for about 20-25 minutes until tender.
- In a bowl, combine the diced apples, cooked quinoa, walnuts, cinnamon, nutmeg, salt, and pepper.
Assembly and Baking
- Remove the squashes from the oven and flip them cut side up.
- Fill each squash half with the apple quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes until heated through.
Notes
Serve warm as a main dish or side. It pairs well with a green salad or as a festive holiday dish. Top with additional walnuts or maple syrup for added flavor. Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 5gSugar: 8g
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