Home Healthy & Low-CalorieMaple-Drizzled Herb-Infused Quinoa-Stuffed Acorn Squash
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Maple-Drizzled Herb-Infused Quinoa-Stuffed Acorn Squash

by Linda
written by Linda
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This Maple-Drizzled Herb-Infused Quinoa-Stuffed Acorn Squash is a show-stopping dish that brings together the heartiness of acorn squash and the freshness of herbs. Roasting the squash enhances its natural sweetness, while the quinoa stuffing is packed with flavor from herbs and spices, making it a nutritious and satisfying meal.

The addition of a warm maple drizzle not only elevates the dish but also ties the sweet and savory elements beautifully together. Perfect for fall dinners or holiday gatherings, this recipe will impress your guests and make your taste buds dance with delight!

Maple-Drizzled Herb-Infused Quinoa-Stuffed Acorn Squash

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 320 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 medium acorn squashes
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup cranberries, dried
  • 1/2 cup walnuts, chopped
  • Salt and pepper to taste
  • Maple syrup for drizzling
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper.
  3. Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
  4. Meanwhile, in a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  5. In a skillet, heat a little olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Stir in the thyme, rosemary, and cooked quinoa, mixing well.
  6. Fold in dried cranberries and chopped walnuts. Season with salt and pepper to taste.
  7. Once the squash is cooked, flip the halves over and fill each with the quinoa mixture, packing it down gently.
  8. Drizzle with maple syrup and return to the oven for an additional 10-15 minutes to warm through and meld the flavors.
  9. Serve warm, drizzled with more maple syrup if desired.

Notes

Tip: For added flavor, you can sprinkle some feta cheese on top of the stuffed squash before the final baking.

When selecting acorn squash, look for ones that feel heavy for their size and have a deep green color with orange streaks. To make this dish vegan, substitute the maple syrup with agave nectar.

For a variation, try adding nuts like walnuts or pecans to the quinoa filling for an extra crunch. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warm.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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