Serves: 4
This stuffed acorn squash with quinoa and mushrooms is a wholesome, nutrient-packed dish that nourishes both body and mind. The naturally sweet and tender squash pairs perfectly with a hearty quinoa and mushroom filling, rich in protein, fiber, and essential vitamins. Ingredients like quinoa and mushrooms support brain health and serotonin production, while magnesium-rich acorn squash helps promote relaxation and restful sleep. With a blend of aromatic herbs and vibrant vegetables, this comforting meal is as flavorful as it is nourishing—perfect for boosting mood and winding down after a long day.
Ingredients (organic/biodynamic):
- 2 acorn squash, halved with seeds removed
- 2 c. water
- 1 c. uncooked quinoa
- 8 oz. mushrooms, sliced
- 1 c. red onion, chopped
- ½ c. red bell pepper, chopped
- 2 garlic cloves, minced
- ½ tsp. Celtic Sea Salt®
- ½ tsp. freshly ground black pepper
- ½ tsp. dried thyme
- ½ tsp. dried parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash by cutting off a small portion of the tops and bottoms so they sit flat, then slice in half. Scoop out the seeds, then place the halves cut side down on the baking sheet. Roast for 30 minutes, or until tender.
- Cook the quinoa: In a medium saucepan, bring 2 cups of water to a simmer. Add the quinoa, cover, and reduce the heat to low. Let it simmer for 15 minutes, then remove from heat and fluff with a fork.
- Heat a large skillet over medium-high heat and cook the mushrooms until they release and evaporate their moisture. Stir in the red onion, bell pepper, and garlic. Season with salt and pepper, and cook for 2-3 minutes, until softened.
- Combine the filling by mixing the cooked quinoa with the sautéed vegetables. Stir in the thyme and parsley, ensuring everything is well incorporated.
- Stuff the squash by spooning the quinoa mixture into each roasted squash half. Garnish with extra herbs if desired.
- Serve and enjoy!