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RECIPE
7 INGREDIENTS8 STEPS50MIN

Stuffed Acorn Squash with Quinoa and Aged Cheddar

4.0
3 Ratings
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Lemons and Basil
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This Stuffed Acorn Squash with Quinoa & Aged Cheddar is full of flavor and nutrition, perfect for these cold January days!

50MIN

Total Cooking Time

7

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Acorn Squash
1/2 Tbsp
Balsamic Vinegar
1/4 cup
1/2 cup
Canned Chickpeas , rinsed, drained
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Nutrition Per Serving
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CALORIES
288
FAT
10.4 g
PROTEIN
12.8 g
CARBS
37.4 g

Directions

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Step 1
Preheat oven to 400 degrees F.
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 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 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, or until cheese is melted.

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Nutrition Per Serving
Calories
288
% Daily Value*
Fat
10.4 g
13%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
25.2 mg
8%
Carbohydrates
37.4 g
14%
Fiber
5.5 g
20%
Sugars
5.8 g
--
Protein
12.8 g
26%
Sodium
539.2 mg
23%
Vitamin D
--
--
Calcium
231.8 mg
18%
Iron
3.1 mg
17%
Potassium
482.8 mg
10%
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