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Stuffed Acorn Squash with Quinoa and Aged Cheddar
Recipe

7 INGREDIENTS • 8 STEPS • 50MINS

Stuffed Acorn Squash with Quinoa and Aged Cheddar

4
3 ratings
This Stuffed Acorn Squash with Quinoa & Aged Cheddar is full of flavor and nutrition, perfect for these cold January days!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Stuffed Acorn Squash with Quinoa & Aged Cheddar is full of flavor and nutrition, perfect for these cold January days!
50MINS
Total Time
$1.26
Cost Per Serving
Ingredients
Servings
2
US / Metric
Acorn Squash
1
Acorn Squash
Balsamic Vinegar
1/2 Tbsp
Balsamic Vinegar
Quinoa
1/4 cup
Canned Chickpeas
1/2 cup
Canned Chickpeas, rinsed, drained
Nutrition Per Serving
VIEW ALL
Calories
260
Fat
10.4 g
Protein
12.3 g
Carbs
30.1 g
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Stuffed Acorn Squash with Quinoa and Aged Cheddar
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
While oven heats, cut Acorn Squash (1) 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 to 30 minutes, or until flesh is cooked through.
step 2 While oven heats, cut Acorn Squash (1) 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 to 30 minutes, or until flesh is cooked through.
step 3
Meanwhile, cook Quinoa (1/4 cup) according to package directions.
step 3 Meanwhile, cook Quinoa (1/4 cup) according to package directions.
step 4
Once quinoa is nearly cooked, add Fresh Spinach (2 cups) and Balsamic Vinegar (1/2 Tbsp) to medium sauce pan, and cook over medium heat 3-5 minutes or until spinach is wilted.
step 4 Once quinoa is nearly cooked, add Fresh Spinach (2 cups) and Balsamic Vinegar (1/2 Tbsp) to medium sauce pan, and cook over medium heat 3-5 minutes or until spinach is wilted.
step 5
Turn burner to low, then add Canned Chickpeas (1/2 cup), cooked quinoa and Coconut Sugar (1 Tbsp) to wilted spinach, stir to combine.
step 6
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.
step 6 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.
step 7
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 of the squash.
step 7 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 of the squash.
step 8
Top with the Aged Cheddar Cheese (1/2 cup), sprinkle a little extra coconut sugar on top, then bake another 5 to 7 minutes at 400 degrees F (200 degrees C), or until cheese is melted.
step 8 Top with the Aged Cheddar Cheese (1/2 cup), sprinkle a little extra coconut sugar on top, then bake another 5 to 7 minutes at 400 degrees F (200 degrees C), or until cheese is melted.
Tags
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American
Gluten-Free
Brunch
Lunch
Shellfish-Free
Dinner
Vegetarian
Side Dish
Vegetables
Whole Grains
Winter
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