Quinoa, Apple & Spinach Stuffed Honeynut Squash (A Vegetarian Bombshell!) is a dish that truly encapsulates the essence of fall. As the leaves change and the air gets a bit crisper, there’s nothing quite like a warm, hearty meal to make you feel cozy inside. This recipe is not only delightful on the palate, but it also gives a beautiful visual feast, with the honeynut squash acting as nature’s perfect bowl. You’ll find it’s all about balance—sweet, savory, and downright satisfying. No matter if you’re hosting friends for a dinner party or simply treating yourself to a night in, this stuffed squash is sure to be a hit. Plus, it’s packed with wholesome ingredients, making it a vegetarian bombshell that’s good for both your taste buds and your health. So, let’s get into the joyful process of creating this amazing dish together!
Why This Recipe Works
Crafting a dish that’s not just visually appealing but also packed with flavor is essential, especially when using seasonal ingredients. Honeynut squash, with its naturally sweet and creamy texture, serves as the perfect vessel for our quinoa, apple, and spinach stuffing. This recipe works harmoniously to balance earthy and sweet flavors while providing a nutritious vegetarian option that shines on any table.
Why You’ll Love This Quinoa, Apple & Spinach Stuffed Honeynut Squash (A Vegetarian Bombshell!)
This quinoa, apple, and spinach stuffed honeynut squash recipe is the epitome of fall comfort food. It’s hearty yet healthy, making it an ideal main course or side dish. The combination of nutty pecans, tangy apple, and savory herbs creates an explosion of flavors, making this dish a vegetarian bombshell that everyone will enjoy.
Ingredients
- 4 small or 3 medium honeynut squashes (or 2 acorn squashes), halved lengthwise, seeds scraped out and discarded
- 2 tablespoons unsalted butter (or olive oil for vegan option)
- ½ medium onion, finely diced
- 1 celery stalk, finely diced
- Salt and freshly ground black pepper, to taste
- 1 large garlic clove, minced
- ½ green apple, finely diced
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- ⅛ teaspoon cinnamon
- 3 cups baby spinach
- 2 cups cooked red quinoa
- ½ cup low sodium vegetable or chicken broth
- 1 teaspoon apple cider vinegar
- ¼ cup coarsely chopped toasted pecans
- 1 cup shredded Comté cheese (or Gruyere for variation)
Preparing the Honeynut Squash
Preheat the Oven
Start by preheating your oven to 400˚F.
Roast the Squash
Line a large baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Roast until tender, about 25-30 minutes for honeynut squash or 40-50 minutes for acorn squash.
Flip and Set Aside
Remove the pan from the oven and carefully flip each squash over so the cut side faces up. Set aside. If there’s excess liquid on the pan, transfer the squash halves to a clean parchment-lined pan. Increase the oven temperature to 550˚F.
Making the Filling
Sauté the Vegetables
In a large skillet, melt the butter (or olive oil) over medium heat. Add the diced onion and celery, seasoning with salt and pepper. Cook while stirring occasionally for about 3 minutes until they start to soften.
Add Garlic and Apple
Next, stir in the minced garlic, diced apple, rosemary, thyme, and cinnamon. Cook for an additional 2-3 minutes until the vegetables and apples are tender.
Incorporate the Spinach
Add the baby spinach to the skillet, stirring until wilted.
Combine with Quinoa
Stir in the cooked red quinoa and season with salt and pepper. Pour in the broth, cooking and stirring until mostly absorbed.
Finish the Filling
Once done, remove from heat and stir in the apple cider vinegar and pecans. Taste and season with more salt and pepper if required.
Stuffing the Squash
Season the Squash
Season the pre-roasted squash halves with salt and pepper. If using acorn squash, consider dotting the tops with small pieces of butter and drizzling with maple syrup for extra sweetness.
Fill the Squash Cavities
Scoop the quinoa filling into each squash cavity, using an ice cream scoop for ease. Mound it firmly and generously pile the shredded cheese on top.
Roast the Stuffed Squash
Return the stuffed squash to the oven at 550˚F and roast until the cheese is lightly toasted, approximately 4-6 minutes.
Serving Suggestions
Serve this quinoa, apple, and spinach stuffed honeynut squash as a delightful main course or an impressive side dish during your holiday gatherings. Pair it with a light salad or crusty bread to complete the meal.
Tips for Success
- Ensure your quinoa is thoroughly cooked before adding it to the filling.
- Experiment with cheese substitutions for variety. Vegan cheese can easily replace Comté if desired.
Variations
- For a Spicier Kick: Add red pepper flakes or chopped jalapeños to the filling.
- Add Protein: Incorporate black beans or chickpeas for an extra boost of protein.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for the best texture.
Pairing Ideas
Enhance your meal with a crisp white wine like Sauvignon Blanc or a fruity apple cider, which complements the flavors in the dish beautifully.
FAQs
Can I use acorn squash for this recipe?
Yes, acorn squash can be used; simply add a touch of butter and maple syrup for added sweetness.
Is this recipe gluten-free?
Yes, as long as you ensure the broth used is gluten-free.
Can leftovers be frozen?
Yes, you can freeze the stuffed squash for up to 3 months. Just thaw and reheat before serving.
How do I make this recipe vegan?
Replace the butter with olive oil and use vegan cheese to maintain the rich flavors.
What can I substitute for Comté cheese?
Gruyere or a sharp cheddar would work as great alternatives.
This quinoa, apple, and spinach stuffed honeynut squash is a celebration of seasonal flavors, making it the perfect addition to your fall or winter festivities. With its vibrant colors and hearty filling, it’s bound to impress both vegetarian and meat-eating guests alike. Enjoy this dish as part of your holiday spread or anytime you crave something warm and nourishing.
Print
Quinoa, Apple & Spinach Stuffed Honeynut Squash
This stuffed honeynut squash is a delightful autumn dish, blending sweet and savory flavors with wholesome ingredients, making it perfect for any occasion.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 4 small or 3 medium honeynut squashes (or 2 acorn squashes), halved lengthwise, seeds scraped out and discarded
- 2 tablespoons unsalted butter (or olive oil for vegan option)
- ½ medium onion, finely diced
- 1 celery stalk, finely diced
- Salt and freshly ground black pepper, to taste
- 1 large garlic clove, minced
- ½ green apple, finely diced
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- ⅛ teaspoon cinnamon
- 3 cups baby spinach
- 2 cups cooked red quinoa
- ½ cup low sodium vegetable or chicken broth
- 1 teaspoon apple cider vinegar
- ¼ cup coarsely chopped toasted pecans
- 1 cup shredded Comté cheese (or Gruyere for variation)
Instructions
- Preheat the oven to 400˚F.
- Line a baking sheet with parchment paper and place the squash halves cut side down. Roast until tender.
- Flip the squash cut side up and set aside.
- In a skillet, melt butter or olive oil, sauté onion and celery with salt and pepper until softened.
- Add garlic, apple, herbs, and cinnamon, cooking until tender.
- Incorporate spinach until wilted, then add cooked quinoa and broth, seasoning to taste.
- Remove from heat, stir in apple cider vinegar and pecans.
- Season squash, fill with quinoa mixture, top with cheese, and roast until cheese is toasted.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure quinoa is fully cooked before adding to the filling.
For a vegan option, use olive oil and vegan cheese.
Leftovers can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
