Quinoa Mushroom Stuffed Acorn Squash
Almost time for the holidays? Try a meatless main dish!
Bursting with seasonal cranberries and rosemary flavors, try
this Quinoa Mushroom Stuffed Acorn Squash at your next
Feed that Healthy Gut!
This stuffed acorn squash may be the main star in this recipe, but I want to talk about the chopped onions. These flavorful, edible bulbs are an excellent source of prebiotics. Nope, not probiotics, the trendy “good bacteria” making its way across yogurt labels and kimchi! Prebiotics, such as inulin, are non-digestible fibers (naturally found in food) that enhance the growth of probiotics. In other words, they “feed” the good bacteria. Other food sources of prebiotics? Bananas, artichokes, and even asparagus. These two gut health promoters interact together like peanut butter and jelly. For more on prebiotics and probiotics read this resourceful article by the Academy of Nutrition and Dietetics here.
More about this recipe…
This healthy Meatless Monday recipe is ready in under 40 minutes! To make your weeknight simpler, cook the quinoa ahead of time. Cooked quinoa can be stored in the refrigerator for up to three days.
Quinoa is a nutrient powerhouse thanks to its complete protein content; about one cup of cooked quinoa packs in 8 grams of protein. This grain is also an excellent gluten free option for those that are gluten sensitive or prefer gluten-free diets. If you are not on the quinoa bandwagon yet, brown rice, or other whole grains, can be a tasty alternative.
- 2 acorn squash (or other small squash for roasting), halved and seeds removed
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 1-2 tablespoons fresh rosemary, chopped
- 1/2 cup dried cranberries
- 1 1/2 cups quinoa, cooked
- Preheat oven to 400 degrees Farenheit.
- On a greased or foil-lined sheetpan, place squash cut side down on pan. Roast for 30 or until browning achieved.
- While the squash roasts, in a large skillet or pan, heat olive oil on medium high heat. Add the onions and mushrooms and cook for 5-7 minutes (until slightly both mushrooms and onions slightly browned).
- Stir in the rosemary and cook an additional 2-3 minutes. Turn off the heat.
- Transfer the onion mixture to a large mixing bowl. Combine the quinoa and cranberries. Stir well to combine. Set aside.
- Once the squash is soft (by piercing with a fork) remove from the oven and slowly scoop the onion and quinoa mixture into the squash, fill to the top.
- Optional: Return the stuffed squash to the oven to heat the stuffing for an additional 2 minutes.
- Turn off the oven. Serve with a side salad or other non-starchy vegetables for a delicious meal!