Savory Stuffed Acorn Squash (diabetic)
Printed from Inclusive Kitchen — Savory Stuffed Acorn Squash
Savory stuffed acorn squash is a delightful dish that marries the earthy sweetness of acorn squash with a savory filling, making it a perfect centerpiece for any meal. This diabetic-friendly variant swaps out high-carb ingredients for healthier options, ensuring that you can enjoy a hearty meal without the sugar spike. The combination of quinoa, lean protein, and seasonal vegetables creates a satisfying dish that is as nutritious as it is delicious. Plus, it’s a great way to showcase the beauty of fall produce, making it a feast for both the eyes and the palate.
Historically, acorn squash has been a staple in Native American cuisine, often used in various dishes due to its versatility and nutritional value. The squash's unique shape and vibrant color make it a favorite for autumnal recipes, and stuffing it adds an element of creativity and flair. This recipe not only honors that tradition but also adapts it for modern dietary needs, proving that you can enjoy classic flavors while being mindful of health.
As you prepare this dish, you’ll find that it’s not just about the ingredients but also about the joy of cooking. The process of hollowing out the squash and filling it with a colorful mixture is both therapeutic and rewarding. And let’s be honest, who doesn’t love a dish that looks like it came straight out of a food magazine? Just remember, if you’re feeling a bit squashy about your cooking skills, don’t worry—this recipe is foolproof. After all, even the best chefs started with a few “squash” and burns!
Ingredients
- 2 whole acorn squash
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 medium bell pepper
- 2 cups spinach
- 1 cup cooked chicken breast, shredded
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the squash, allowing it to caramelize and develop a rich flavor.
- Cut the acorn squash in half lengthwise and scoop out the seeds using a spoon. This will create a cavity for your savory filling, so be thorough but gentle.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water, bringing it to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes. This step adds depth to the filling, enhancing the overall flavor profile.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. This not only adds color but also boosts the nutritional value of the dish.
- In a large bowl, combine the cooked quinoa, sautéed vegetables, shredded chicken, cumin, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
- Once the squash is done roasting, carefully flip the halves over and fill each cavity with the quinoa mixture. Press down gently to pack the filling.
- Sprinkle crumbled feta cheese on top of each stuffed squash half. This adds a creamy, tangy flavor that complements the savory filling.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and slightly golden. Keep an eye on it to prevent burning.
- Remove from the oven and let cool for a few minutes before serving. This allows the flavors to meld together beautifully.
- Serve warm, garnished with fresh herbs if desired. Enjoy this wholesome dish that’s not only good for you but also a feast for the senses.
Nutrition (per serving)
- Calories: 320
- Carbs g: 35
- Protein g: 25
- Fat g: 10
- Sugar g: 5
