Hearty Stuffed Acorn Squash
I am always looking for new and delicious recipes to share with my readers. I made this recipe for stuffed acorn squash with quinoa, sweet potato, and pecans today because it is a perfect fall dish. It is hearty, flavorful, and healthy, and it is sure to please everyone at your table.
I also love this recipe because it is so versatile. You can customize the stuffing mixture to your liking, and you can add other vegetables or protein sources to the dish. For example, you could add cooked chicken, sausage, or ground beef to the stuffing mixture. You could also add other vegetables, such as chopped mushrooms, zucchini, or yellow squash.
Why I think You are going to LOVE this recipe:
It is a hearty and flavorful dish that is perfect for a fall or winter meal. The combination of quinoa, sweet potato, pecans, and stuffing is both delicious and satisfying.
It is a healthy and nutritious dish. Quinoa is a good source of protein and fiber, sweet potatoes are rich in vitamins and minerals, and pecans are a healthy source of fat.
It is a relatively easy dish to make. The acorn squash can be prepped ahead of time, and the stuffing mixture can be made while the squash is baking.
It is a versatile dish. The stuffing mixture can be customized to your liking, and you can add other vegetables or protein sources to the dish.
It is a beautiful dish. The stuffed acorn squash halves are sure to make a statement on your dinner table.
Questions I often get about this recipe:
Q: What can I substitute for the quinoa?
A: You can substitute any type of grain for the quinoa, such as rice, brown rice, or millet. You can also use a combination of different grains.
Q: Can I use pre-made stuffing mix?
A: Yes, you can use pre-made stuffing mix for this recipe. However, I recommend making your own stuffing mix, as it will be more flavorful and nutritious.
Q: What can I do if I don’t have pecans?
A: You can substitute any type of nut for the pecans, such as walnuts, almonds, or hazelnuts. You can also omit the nuts altogether.
Q: Can I make this recipe ahead of time?
A: Yes, you can make the stuffed acorn squash ahead of time. Simply assemble the squash halves and then cover them and refrigerate them for up to 24 hours. When you are ready to bake the squash, simply preheat your oven to 400 degrees F (200 degrees C) and bake the squash for 20-25 minutes, or until it is tender.
Q: What should I serve with this recipe?
A: This recipe is a complete meal in and of itself, but you can also serve it with a side salad or roasted vegetables.
Things I tried after making this dish a few times:
If you want to add a little extra protein to your stuffed acorn squash, you can add cooked chicken or sausage to the stuffing mixture.
For a sweeter variation, you can try using maple syrup or honey instead of white sugar in the mashed sweet potato mixture.
You can also add other vegetables to the stuffing mixture, such as chopped mushrooms, zucchini, or yellow squash.
What you need to make this recipe:
Ingredients:
2 acorn squash, halved and seeded
1 cup quinoa
2 cups vegetable broth
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup stuffing mix
1 cup mashed sweet potato
1/4 cup chopped pecans
1/4 cup grated Parmesan cheese
How to make this recipe:
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Place the acorn squash halves on a baking sheet.
In a medium saucepan, combine the quinoa, vegetable broth, celery, onion, carrot, sage, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the quinoa is cooked through.
In a separate bowl, combine the stuffing mix, mashed sweet potato, pecans, and Parmesan cheese.
To assemble the stuffed acorn squash, spoon the quinoa mixture into the bottom of each squash half. Top with the stuffing mixture and bake in the preheated oven for 20 minutes, or until the squash is tender and the stuffing is heated through.
Serve immediately and enjoy!
Printable Recipe:
Hearty Stuffed Acorn Squash
This hearty and flavorful dish is perfect for a fall or winter meal. The acorn squash is stuffed with a quinoa mixture that is flavored with sweet potato, pecans, and sage. It is then baked until the squash is tender and the stuffing is heated through. This dish is sure to please everyone at your table!
Ingredients
- 2 acorn squash, halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup stuffing mix
- 1 cup mashed sweet potato
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the acorn squash halves on a baking sheet.
- In a medium saucepan, combine the quinoa, vegetable broth, celery, onion, carrot, sage, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the quinoa is cooked through.
- In a separate bowl, combine the stuffing mix, mashed sweet potato, pecans, and Parmesan cheese.
- To assemble the stuffed acorn squash, spoon the quinoa mixture into the bottom of each squash half. Top with the stuffing mixture and bake in the preheated oven for 20 minutes, or until the squash is tender and the stuffing is heated through.
- Serve immediately and enjoy!
If you enjoyed this recipe for easy pistachio cookies, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you!
More recipes from us:
Busy Day Lemon Bars
Chocolate Chip Zucchini Bread
Easy 1 Pan Classic American Goulash
No-Bake Cornflake Cookies
Incredible Whole Orange Cake
