Beans & Legumes

Stuffed Acorn Squash with Quinoa and Aged Cheddar

7 INGREDIENTS • 8 STEPS • 50MINS

Stuffed Acorn Squash with Quinoa and Aged Cheddar

Recipe

4.0

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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Stuffed Acorn Squash with Quinoa and Aged Cheddar

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This Stuffed Acorn Squash with Quinoa & Aged Cheddar is full of flavor and nutrition, perfect for these cold January days!

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/

50MINS

Total Time

$1.26

Cost Per Serving

Ingredients

Servings

2

us / metric

1

Acorn Squash

1 tsp

Balsamic Vinegar

4 Tbsp

2 cups

1/2 cup

Sponsored

GOYA® Chick Peas, rinsed, drained

1 Tbsp

1/2 cup

Aged Cheddar Cheese

Nutrition Per Serving

VIEW ALL

Calories

260

Fat

10.4 g

Protein

12.3 g

Carbs

30.1 g

Love This Recipe?

Stuffed Acorn Squash with Quinoa and Aged Cheddar

Save

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 Instructions

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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 (4 Tbsp) according to package directions.

step 3 Meanwhile, cook Quinoa (4 Tbsp) according to package directions.

step 4

Once quinoa is nearly cooked, add Fresh Spinach (2 cups) and Balsamic Vinegar (1 tsp) 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 tsp) 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 GOYA® Chick Peas (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.

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Beans & Legumes

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