![]() Plus, it's an excellent source of immune-supporting vitamin A, as well as potassium. One cup has about 25 percent of your daily vitamin C and 5 grams of fiber - all for under 100 calories. Not only is acorn squash visually appealing with its golden flesh and vibrant outer striations, but it's also rich in nutrients. Lastly, garnish with a drizzle of balsamic glaze and pomegranate arils! Health Benefits of Acorn Squash: Place back in the oven for 10 to 15 more minutes, until the tops are lightly golden. Sprinkle remaining parmesan cheese overtop. Step 3: Stuff Acorn Squashįill the hollow center of each squash half with quinoa mixture. Stir in Parmesan and remove thyme sprigs. Cover, reduce heat to low, and cook until quinoa absorbs liquid and is fluffy. Add thyme sprigs and bring mixture to a simmer. Stir in broth, milk, and remaining salt and pepper. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains. Add mushrooms and shallots cook 6 to 8 minutes, until soft. ![]() Meanwhile, heat olive oil in a large skillet over medium-high. Place flesh side-down on baking sheet.īake until the squash flesh is easily pierced through by a fork, about 30 minutes. Brush flesh evenly with olive oil and season evenly with salt. Preheat the oven to 425✯ and line abaking sheet with parchment paper or foil for easy clean-up.Ĭut acorn squash in half, lengthwise scoop out seeds and discard. The Directions Step 1: Roast Acorn Squash Pomegranate: Optional, however pomegranate arils add beautiful festive flare.Alternatively, you can make your own balsamic reduction at home! Balsamic: Look for a balsamic glaze, which is reduced to concentrate its flavor.Thyme: You really can't beat fresh thyme! Alternatively, rosemary and/or sage are also beautiful in this dish.Milk: I prefer whole-milk, however for a vegetarian alternative, cashew milk will also work well.Broth: Use vegetable or chicken broth if not making vegetarian.For more umami, you can also toss in some shiitake mushrooms. Mushrooms: Look for cremini (or baby bella) mushrooms.Quinoa: Rich in protein and fiber, and a fabulous swap for rice in plant-based dishes.Aromatics: A mix of onion and garlic create the aromatic foundation of the filling.Pair it with the right ingredients, and it can stand alone as a centerpiece, or accompany any protein. Acorn Squash: Acorn squash is a super versatile variety of winter squash.This combination ensures that each bite is an all-encapsulating explosion of sweet, salty, savory and umami flavors. Garnished with pomegranate arils for extra festive flare.Nestled inside a roasted acorn squash, topped with more cheese, and finished with balsamic.(Read: it's ultra rich and creamy with a cheesy backbone.) Umami-rich mixture of quinoa, mushrooms, garlic, and parmesan that kind of resembles risotto.So, let's break down the details of this dish. Easy, delicious, and totally weeknight-friendly. I personally love to enjoy them with a side salad and some fresh bread. Serve these squashes alongside your protein of choice, or as a meal on their own. Each squash half is filled with a quinoa and mushroom mixture, topped with cheese, and baked until golden.Ī rich balsamic glaze finishes them off for a touch of sweetness. They're rich and hearty, while also being super nutritious. These beautiful stuffed acorn squashes may be one of my new fall favorites. A decadently delicious, vegetarian entree perfect for the holidays or weeknight dinners. ![]() Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible.Mushroom and Quinoa Stuffed Acorn Squash with parmesan, pomegranate, and balsamic glaze.Add the vegetable mixture to the quinoa and stir together.Add the mushrooms, celery, cabbage, salt, and pepper to taste, and cook for 5 more minutes, stirring occasionally.Add water 1 to 2 tablespoons at a time, to keep the onions from sticking to the pan. Add the onions and sauté for about 7 minutes, stirring often, or until the onions turn nice and brown, which brings out the sweetness and gives the dish a nice deep flavor. Preheat a large skillet over medium heat for about 1 minute.Remove the pot from the heat and let cool then fluff the quinoa with a fork. Reduce the heat to low, cover, and simmer for 15 to 20 minutes. Combine the quinoa and 1 cup of water in a small pot and bring to a boil over high heat.Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes.Place the squash in an 8×8-inch baking dish with the cut side down, and fill the baking dish with ¼ inch of water.Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds.
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