I love taking advantage of the Fall Harvest and its goodies! When I walk by all the squashes I have to pick up a few. My ultimate fave is delicata squash, it is easy to roast up to have as an easy side dish. However, acorn squash doesn’t get much love I feel and it has the perfect ‘bowl’ like shape to stuff it! (if you are looking for a more sweet way to enjoy acorn squash check out my breakfast version)
Since this meal is plant based, I used quinoa for some protein power. I love using Ancient Harvest products and their quinoa comes already washed and rinsed and cooks up soooo fast and fluffy! First I prepared the squash for baking by cutting in half and scooping out the seeds. Then I rubbed with olive oil and sprinkled with salt & pepper. Placed face down on a baking sheet and next to it I added the diced sweet potatoes and fennel.
While they are roasting up, I cooked the quinoa. Once everything was done I added the stuffing to a big bowl along with raisins and fresh parsley and a splash of lemon olive oil (regular olive oil will do too). This is where you can get creative with the add-ins. Walnuts, cranberries, dried cherries, pecans, goat or feta cheese, pumpkin seeds…endless possibilities!
Great for meal prep as I brought this for lunch and when I was done with the squash I Just enjoyed the stuffing on its own!
If you try this recipe be sure to share with me and tag me on Instagram, Facebook, and Pinterest when you do! I love to see your creations! Check out my homepage for more simple healthy recipes!
Harvest Stuffed Acorn Squash
Ingredients
- 1 Acorn Squash, halved
- 3 tbs Olve Oil Divided
- 1 cup cooked quinoa
- 1/4 cup raisins (more is desired)
- 1 sweet potato, chopped
- 1 small fennle bulb chopped
- 1/2 cup roasted chickpeas (optional)
- 1 tbs chopped fresh parsley
- salt & pepper to taste
Instructions
- Preheat oven to 400f. Line a baking sheet with foil (easy clean up) and spray with non-stick spray
- Cut acorn squash in half and scoop out seeds. Rub with 1 tbs olive oil and sprinkle with salt & pepper
- Place squash upside down on the pan along with sweet potatoes and fennel. Drizzle potato and fennel with 1 tbs olive oil, sprinkle with salt & pepper and mix by hand.
- Cook for 30 minutes, tossing veggies halfway through. Now is when you can cook the quinoa if you haven't.
- Once veggies are cooked add to a large bowl with quinoa, raisins, roasted chickpeas (optional) and 1 tb olive oil.
- Stuff the squash with the filling, top with fresh parsley and enjoy!
- Can be stored in the fridge for a few days to enjoy! Just heat and eat!
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