Ingredients
Scale
- 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