Quinoa Stuffed Acorn Squash

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Servings: 4 Prep: 30 min Cook: 30 min Dairy Free Freezable Oven Added 5 months ago

Missing nutrition data for: Acorn Squash, Extra Virgin Olive Oil, Broccolini, Quinoa, Dried Basil, Dried Oregano, Ground Black Pepper

Ingredients

3 acorn squash ⚠

¼ cup extra virgin olive oil ⚠

¾ teaspoon sea salt, plus more to taste

1 cup broccolini ⚠

½ red bell pepper

½ onion

½ cup quinoa ⚠

1 cup chicken broth, or filtered water

2 teaspoons minced garlic

½ teaspoon dried basil ⚠

½ teaspoon dried oregano ⚠

½ teaspoon dried thyme

ground black pepper ⚠

1. Preheat oven to 400F. Slice acorn squash in half (making two identical halves) and remove the seeds.

2. Rub 1/2 tablespoon olive oil in each cavity. Season with salt and place in the oven for 40 minutes.

3. Prep the filling while the squash is baking.

4. Finely mince broccolini and red bell pepper. Peel and finely mince onion.

5. Heat a large pan over medium heat and add the quinoa and chicken broth to it. Cook quinoa until light and fluffy. (~10min.)

6. Adjust heat to low-medium and add onion, garlic, broccolini, and bell pepper to the cooked quinoa.

7. Sauté until the broccolini is tender, then stir in the herbs and season with salt and a few grinds of fresh ground pepper.

8. Divide the quinoa mixture amongst the halves.

9. Bake for an additional 10-15 minutes, remove from oven and serve.