Quinoa Stuffed Squash

🛒 Ingredients

• Acorn Squash 600 g · 240 kcal
• Quinoa 250 g · 300 kcal
• Yellow Onion 110 g · 44 kcal
• Garlic 6 g · 9 kcal
• Red Bell Pepper 120 g · 37 kcal
• Fresh Spinach 100 g · 23 kcal
• Vegetable Broth 240 g · 7 kcal
• Olive Oil 28 g · 248 kcal
• Fresh Thyme 2 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Carefully halve the acorn squash and scoop out the seeds and stringy bits. Rub the cut sides with a little olive oil, salt, and pepper.
2. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender. Meanwhile, cook the quinoa according to package directions.
3. In a large skillet, heat the remaining olive oil over medium heat. Add diced onion and bell pepper, sautéing for 5-7 minutes until softened. Stir in minced garlic and fresh thyme, cooking for another minute until fragrant.
4. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Add the cooked quinoa and vegetable broth, mixing well to combine. Season the filling with salt and pepper to taste.
5. Once the squash is tender, remove it from the oven. Carefully spoon the quinoa filling into each squash half, mounding it slightly. You can return the stuffed squash to the oven for an additional 10 minutes if you prefer a warmer or slightly browned topping.