Get ready to transform your dinner routine with a mouthwatering recipe that combines the rustic charm of roasted acorn squash with the creamy decadence of melted Muenster cheese. This isn't just another side dish – it's a culinary adventure that will make your taste buds dance and your dinner guests beg for seconds. Imagine a golden-brown squash filled with perfectly seasoned quinoa, crunchy walnuts, and gooey cheese that creates a symphony of textures and flavors in every single bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 2 servings
Ingredients
- 1 acorn squash, halved and seeded
- 1 cup cooked quinoa
- 1 cup Muenster cheese, shredded
- 1/2 cup chopped walnuts
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully cut the acorn squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy pulp, creating a clean cavity.
- Drizzle the inside of each squash half with olive oil, then season generously with salt and pepper. Use your fingers to spread the oil evenly.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the flesh becomes tender when pierced with a fork.
- While the squash is roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
- In a mixing bowl, combine the cooked quinoa, shredded Muenster cheese, chopped walnuts, and ground cinnamon. Mix thoroughly to distribute ingredients evenly.
- Remove the squash from the oven and carefully flip the halves cut-side up. Fill each half generously with the quinoa and cheese mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes. Drizzle with a little additional olive oil if desired before serving.
- Serve hot, garnishing with additional chopped walnuts or fresh herbs like thyme or parsley for extra flavor and presentation.
Tips
- Choose a ripe acorn squash with a deep green color and firm skin for the best flavor and texture.
- When roasting the squash, place it cut-side down to help it caramelize and develop a rich, sweet flavor.
- For extra flavor, toast the walnuts in a dry skillet before adding them to the quinoa mixture.
- Don't overcook the quinoa – you want it fluffy, not mushy.
- Use a sharp knife when cutting the squash to ensure clean, even halves.
- If you want a protein boost, consider adding some cooked chicken or ground turkey to the quinoa mixture.
- Fresh herbs like thyme or parsley can elevate the final presentation and add a burst of freshness.
- Let the stuffed squash rest for a few minutes after baking to allow the cheese to set and flavors to meld.
Nutrition Facts
Calories: 551kcal
Carbohydrates: 40g
Protein: 22g
Fat: 37g
Saturated Fat: 11g
Cholesterol: 45mg
