This Mediterranean-inspired recipe combines a variety of fresh vegetables, whole grains, and healthy fats. What more can you ask for? Acorn squash provides a rich source of vitamins and fiber, quinoa offers complete protein, and the mixture of vegetables and olives adds depth of flavor and nutrition. It's a balanced and satisfying meal that aligns with the Mediterranean diet's focus on fresh, nutrient-rich ingredients.
This Mediterranean Stuffed Acorn Squash is a perfect choice for a healthy Thanksgiving meal.
What is great about Mediterranean Stuffed Acorn Squash?
Acorn squash is a nutrient-dense ingredient, rich in vitamins, minerals, and fiber. When stuffed with Mediterranean ingredients like quinoa, tomatoes, olives, and feta cheese, this dish becomes a powerhouse of nutrients, offering a well-balanced and wholesome meal.
This recipe is versatile and adaptable to various dietary preferences. It can be easily customized by adding or substituting ingredients to accommodate vegetarian, vegan, or gluten-free diets, making it suitable for a wide range of eaters.
The combination of ingredients in the stuffing provides a delightful contrast in textures - the softness of the cooked squash against the chewiness of quinoa, the crunchiness of nuts or seeds if used, and the juiciness of tomatoes, creating a pleasing mouthfeel.
Stuffed acorn squash halves make for an impressive presentation, whether served as a family meal or presented at a dinner party. The vibrant colors and appealing presentation add to the overall enjoyment of the dish.
It's a comforting and wholesome dish, perfect for colder seasons. The process of roasting the squash and preparing the stuffing fills the kitchen with inviting aromas, creating a sense of warmth and comfort.
Acorn squash is often a seasonal vegetable, making it a sustainable choice when in season. Its longer shelf life also contributes to reduced food waste.
Tips
Experiment with other Mediterranean vegetables like eggplant or artichokes.
Add toasted pine nuts or slivered almonds for extra crunch.
If you want a vegan version, omit the feta cheese or replace it with a vegan alternative.
Mediterranean Stuffed Acorn Squash
Prep time: 20 minutes
Cook time: 1 hour and 15 minutes
Yield: 4 Servings
Ingredients:
2 medium acorn squash
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 small red onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
Directions:
1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise, scoop out the seeds, and brush the cut sides with a little olive oil. Place them cut-side down on a baking sheet. Bake for about 30-40 minutes or until the squash is tender.
3. While the squash is baking, rinse the quinoa thoroughly. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is cooked. Fluff it with a fork and set aside.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped red onion and garlic and sauté until fragrant, about 2 minutes.
5. Add the diced zucchini and red bell pepper to the skillet and cook for another 5 minutes or until they start to soften.
6. Add the halved cherry tomatoes, chopped olives, and dried oregano to the skillet. Cook for an additional 2-3 minutes.
7. Remove the skillet from the heat, and stir in the cooked quinoa, fresh parsley, and fresh basil. Season with salt and pepper to taste.
8. Once the acorn squash is done baking, turn them over, and stuff each half with the quinoa and vegetable mixture.
9. If desired, sprinkle crumbled feta cheese over the stuffed squash halves.
10. Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, or until everything is heated through and the cheese is melted and slightly golden.
Enjoy!
A crisp white wine like Sauvignon Blanc or a light, earthy red like Pinot Noir complements this dish well. The acidity and fruitiness of these wines complement the Mediterranean flavors.
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