Acorn Stuffed Squash-Feat
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Stuffed Acorn Squash with Quinoa & Aged Cheddar

This Stuffed Acorn Squash with Quinoa & Aged Cheddar is full of flavor and nutrition, perfect for these cold January days!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Lunch/Dinner
Servings: 2
Calories: 385kcal
Author: Kaylee Pauley

Ingredients

  • 1 acorn squash
  • 1/2 tbsp balsamic vinegar
  • 1/4 cup dry quinoa cooked according to package directions
  • 2 cups fresh spinach
  • 1/2 cup garbanzo beans rinsed and drained
  • 1 tbsp coconut sugar
  • 2 ounces aged cheddar shredded or chopped

Instructions

  • Preheat Oven to 400 degrees.
  • While oven heats, cut acorn squash in half, remove seeds, then cut criss-cross patterns over each squash half, careful not to cut the skin.
  • Bake Squash on baking sheet for 25-30 minutes, or until flesh is cooked through.
  • Meanwhile, cook quinoa according to package directions.
  • Once quinoa is nearly cooked, add chopped spinach and balsamic vinegar to medium sauce pan, and cook over medium heat 3-5 minutes or until spinach is wilted. Turn burner to low, then add garbanzo beans, cooked quinoa and coconut sugar to wilted spinach, stir to combine.
  • Once the squash has cooked, allow to cool, then scrape the flesh out {should be in chunks from scoring the flesh} of each half, leaving a thin layer in skin for stability.
  • Add the cooked acorn squash pieces to the spinach mixture on the stove, stir and cook for another minute, then spoon the mixture evenly into each half.
  • Top with the aged cheddar cheese, sprinkle a little extra coconut sugar on top, then bake another 5-7 minutes at 400 degrees, or until cheese is melted.
  • Serve and eat!

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 57.6g | Protein: 15g | Fat: 13.9g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2.5g | Sodium: 515mg | Fiber: 9.4g | Sugar: 22.9g