Description

A comforting and wholesome dish featuring roasted acorn squash filled with a savory mixture of quinoa, vegetables, herbs, and melted cheese. Perfect as a vegetarian main or hearty side, this recipe brings cozy flavors to your table.

Ingredients

2 medium acorn squash (about 1.5–2 pounds each)

1 cup quinoa

1 small onion, diced

2 cloves garlic, minced

1 cup bell peppers, diced (any color)

1 cup mushrooms, chopped

1 cup shredded mozzarella or Parmesan cheese

2 tablespoons olive oil

2 tablespoons fresh parsley or thyme, chopped

Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper.
Place squash cut side down on a baking sheet; roast 25–30 minutes until tender.
Meanwhile, cook quinoa according to package instructions.
In a skillet, heat olive oil and sauté onion, garlic, bell peppers, and mushrooms until soft.
Stir in cooked quinoa, herbs, salt, and pepper. Remove from heat; mix in half the cheese.
Turn squash cut side up, fill with quinoa mixture, and top with remaining cheese.
Bake 10–15 minutes until cheese is melted and golden.
Garnish with fresh herbs before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner