When it’s chilly outside, there’s nothing like a roast to warm you up! One of our favorite things to roast is winter squash. The way they sweeten and caramelize in the heat is just delicious! What’s more, they can be stuffed with all kinds of things. Whether its Acorn, Butternut, Spaghetti or another winter squash, when stuffed with the right filling they become part of a tasty and nutritious recipe.
Squash your Hunger!
Have you ever roasted a winter squash? If the answer is no, then it’s time to try! They are an inexpensive veggie (ok, technically a fruit cooked like a veggie) that becomes creamy and caramelized with roasting. This soft texture really shines when winter squash is stuffed with a firm grain like quinoa.
Despite their carbohydrate content and sweet taste, winter squash has a low glycemic index (GI). This means they release energy over a long period of time, which can help control blood sugar. They are also high in Vitamin A and C, plus fiber, B vitamins, copper, and manganese. And these are just the top nutrients in winter squash – there are many more!
What’s in our Stuffed Squash Recipe?
The base for the stuffing is quinoa that we cook in veggie broth. You can also use water, but a tasty broth is easy to make and really boosts the flavor! As for quinoa, it has a delicious nutty taste and LOADS of protein, fiber, vitamins, and minerals. It’s no wonder some people call it a superfood.
We also decided to add some more extra Fall ingredients to this recipe to really capture the spirit of the season! The quinoa stuffing contains:
- Cranberries: This adds a sour counterpoint to the sweetness of the squash. They also cut through the starchiness of the squash and quinoa. Furthermore, cranberries are a source of vitamin C, fiber, and manganese.
- Pumpkin seeds: these add a nutty flavor to the stuffing. They are also a rich source of protein, healthy (unsaturated) fats and omega-3 fatty acids, plus a BIG dose of zinc, and too many other vitamins and minerals to list! Here is some additional information if you’re interested.
- Herbs: we used earthy herbs that go great with the sweet and nutty flavors of the stuffed squash – parsley, rosemary, sage and thyme.
Stuffed Acorn, Butternut, Spaghetti or other winter squash are all roasted the same way. That is to say, just cut them in half and scoop out the seeds. Then roast at 375F/190C until the flesh is tender and caramelized. Bear in mind that the timing is different for each squash variety – so watch them closely! Once the squash is done, it can be stuffed. Load your quinoa filling into the scooped-out center and serve right away!
We hope this Stuffed Squash Recipe keeps you warm through the cold months! If you try it, please let us know what you think with a rating and a comment. Every bit of feedback helps make the blog even better.Print
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