This scrumptious Stuffed Acorn Squash is a true flavor explosion! Each mouthwatering bite is filled with tangy pomegranate seeds, giving it a burst of vibrant sweetness. The crispy texture of the chopped walnuts adds a delightful crunch, while the combination of staple spices and herbs elevates the dish with aromatic goodness.
Whether you savor it as a wholesome side dish or indulge in it as a satisfying meatless main course, this dish is a culinary masterpiece that will leave you craving for more.
For this scrumptious recipe of Stuffed Acorn Squash, start by preheating your oven to 400 degrees. Begin by slicing one acorn squash into four slices and removing the seeds. If the squash is too firm, you can soften it by microwaving it for four minutes after poking some holes in it.
Next, place the squash slices on a baking sheet lined with aluminum foil and lightly spray them with cooking oil. Bake them for 35 to 40 minutes, or until they turn soft and tender.
While the squash bakes, prepare the filling by combining quinoa, walnuts, pomegranate and coriander. You could also choose to use dried cranberries instead of pomegranates if you’d like!
Once the squash slices are ready, stuff them with the delicious quinoa mixture. To add a finishing touch, sprinkle some dried parsley on top.
This healthy recipe makes for a perfect fall dish that you won’t be able to resist! Enjoy this flavorsome and nutritious Stuffed Acorn Squash recipe that combines the delightful taste of squash with the richness of quinoa and walnuts. It’s a fantastic fall-inspired meal that will leave you satisfied and wanting more!
On a Nutrisystem weight loss plan? Log each serving in your NuMi app journal as one SmartCarb and one PowerFuel. If you’d like, you can also add another PowerFuel to make the meal even more satisfying. Try it with roasted turkey or chicken, or even a sprinkle of shredded cheese.
Squash those cravings with these other simple and healthy squash recipes:
Calories per Serving: 214
On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel
- 1 acorn squash
- 1 cup cooked quinoa
- ½ cup pomegranate seeds (or ¼ cup dried cranberries)
- 8 Tbsp. crushed walnuts
- 1 tsp. coriander
- 1 tsp. dried parsley
- Zero-calorie cooking spray
- Preheat oven to 400°F.
- Slice acorn squash into 4 slices and remove the seeds (If too hard, poke holes and microwave for 4 minutes to allow it to soften).
- Place on an aluminum-lined baking sheet and spray lightly with cooking spray.
- Bake for 35-40 minutes or until soft.
- Mix together quinoa, walnuts, pomegranate, and coriander.
- Fill each squash with quinoa mixture and sprinkle dried parsley on top.