Quinoa-Stuffed Acorn Squash
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8 servings; each
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SWAP ScoreWhat's this?
8 servings; each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Quinoa-Stuffed Acorn Squash
SWAP ScoreWhat's this?
8 servings; each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
8 servings; each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Place rimmed baking sheet in oven and heat oven to 425°F.
  2. Cut 1/2 inch from each pointy end of squash, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub insides of squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
  3. Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
  4. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
  5. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
  6. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.
Nutrition Facts
Quinoa-Stuffed Acorn Squash
Amount Per Serving
Calories 218 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 97mg 4%
Potassium 868mg 25%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 4g
Protein 5g 10%
Vitamin A 18%
Vitamin C 36%
Vitamin D0%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Place rimmed baking sheet in oven and heat oven to 425°F.
  2. Cut 1/2 inch from each pointy end of squash, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub insides of squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
  3. Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
  4. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
  5. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
  6. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.
Nutrition Facts
Quinoa-Stuffed Acorn Squash
Amount Per Serving
Calories 218 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 97mg 4%
Potassium 868mg 25%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 4g
Protein 5g 10%
Vitamin A 18%
Vitamin C 36%
Vitamin D0%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Use foil on the baking sheet for easy clean up.

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