Cheesy Acorn Squash With Quinoa and Spinach
Cheesy Acorn Squash with Quinoa and Spinach is a delightful dish that combines the nutty flavor of roasted acorn squash with a savory stuffing made from quinoa, fresh spinach, and melted cheese. This tasty and nutritious meal is excellent for a cozy dinner or as a side dish at a gathering. Packed with vitamins and protein, it’s a wonderful way to enjoy seasonal ingredients while satisfying your cheesy cravings.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium-sized |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Fresh spinach | 2 cups, chopped |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve the acorn squash and scoop out the seeds.
- Brush the insides of the squash halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While the squash is baking, rinse the quinoa and cook it in vegetable broth according to package instructions (typically about 15 minutes).
- In a skillet, heat olive oil over medium heat, then add minced garlic and sauté for 1-2 minutes. Add chopped spinach and cook until wilted.
- Stir the cooked quinoa into the skillet with spinach, then mix in half of the shredded cheese and Italian seasoning. Season with salt and pepper to taste.
- Remove the roasted squash from the oven, flip them cut-side up, and fill each half with the quinoa-spinach mixture. Top with the remaining cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Serve warm. Enjoy your cheesy stuffed acorn squash!
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Butternut Squash Stuffed With Sage and Ricotta
Butternut Squash Stuffed with Sage and Ricotta is a comforting autumn dish that highlights the sweetness of roasted butternut squash paired with creamy ricotta cheese and fragrant sage. This recipe is perfect as a main course or a hearty side dish and is ideal for holiday gatherings or a warm family dinner.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large |
| Ricotta cheese | 1 cup |
| Fresh sage leaves | 1/4 cup, chopped |
| Parmesan cheese | 1/2 cup, grated |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic | 2 cloves, minced |
| Nutmeg | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Halve the butternut squash lengthwise and scoop out the seeds.
- Brush the insides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- In a bowl, mix ricotta cheese, chopped sage, grated Parmesan, minced garlic, nutmeg, salt, and pepper until well combined.
- Flip the roasted squash cut-side up and fill each half with the ricotta mixture.
- Return to the oven and bake for an additional 15-20 minutes until heated through and slightly golden on top. Serve warm and enjoy!
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Spaghetti Squash With Pesto and Mozzarella
Spaghetti Squash With Pesto and Mozzarella is a fresh and satisfying dish that combines the unique texture of spaghetti squash with the vibrant flavors of basil pesto and gooey melted mozzarella. This recipe is perfect as a light main course or a delicious side dish, capturing the essence of summer produce while being easy to prepare.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Basil pesto | 1 cup |
| Fresh mozzarella cheese | 1 cup, diced |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Cherry tomatoes | 1 cup, halved |
| Fresh basil leaves | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
- Brush the insides with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Once roasted, let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- In a large mixing bowl, combine the spaghetti squash strands, basil pesto, diced mozzarella, and halved cherry tomatoes. Mix gently until well combined.
- Spoon the mixture back into the squash halves and place them on the baking sheet. Bake for an additional 10-15 minutes until the mozzarella is melted and bubbly.
- Garnish with fresh basil leaves before serving. Enjoy!
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Loaded Bell Pepper and Sweet Potato Stuffed Squash
Loaded Bell Pepper and Sweet Potato Stuffed Squash is a hearty and flavorful dish that combines the natural sweetness of acorn or butternut squash with a savory filling of bell peppers, sweet potatoes, and spices. This nutritious recipe is perfect for a cozy dinner and is packed with vitamins, making it a great way to enjoy fall produce.
| Ingredients | Quantity |
|---|---|
| Acorn or butternut squash | 2 medium |
| Sweet potato | 1 large, diced |
| Bell peppers (mixed colors) | 2, diced |
| Red onion | 1, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Shredded cheese (cheddar or pepper jack) | 1 cup |
| Fresh cilantro | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add diced sweet potatoes, bell peppers, and onion. Cook until softened, about 8-10 minutes. Stir in garlic, cumin, paprika, salt, and pepper, cooking for an additional 2 minutes.
- Remove the squash from the oven and let cool slightly. Fill each half with the sweet potato and bell pepper mixture, then top with shredded cheese.
- Bake for an additional 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving. Enjoy!
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Mexican-Inspired Stuffed Zucchini and Squash Boats
Mexican-Inspired Stuffed Zucchini and Squash Boats are a vibrant, flavorful dish that brings the zesty tastes of Mexican cuisine into a wholesome package. These boats are filled with a scrumptious mixture of seasoned ground turkey or beef, tomatoes, black beans, and corn, all topped with a generous sprinkle of cheese for that extra melty goodness. Perfect for a weeknight dinner, they are not only delicious but also packed with nutrients.
| Ingredients | Quantity |
|---|---|
| Zucchini | 2 medium |
| Yellow squash | 2 medium |
| Ground turkey or beef | 1 lb |
| Canned black beans, drained | 1 can (15 oz) |
| Corn (canned or frozen) | 1 cup |
| Fresh tomatoes, diced | 2 large |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Taco seasoning | 1 packet (1 oz) |
| Shredded cheese (cheddar or queso) | 1 cup |
| Fresh cilantro, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Halve the zucchini and yellow squash lengthwise and scoop out the seeds to create boats.
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened (about 5 minutes).
- Add ground turkey or beef to the skillet and cook until browned. Stir in diced tomatoes, black beans, corn, and taco seasoning; cook for another 5 minutes.
- Spoon the filling into the zucchini and squash boats, placing them on a baking dish. Top with shredded cheese.
- Bake for 20-25 minutes until the squash is tender and the cheese is melted. Garnish with fresh cilantro before serving. Enjoy!
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Cheddar and Chive Stuffed Delicata Squash
Cheddar and Chive Stuffed Delicata Squash is a delightful vegetarian dish that combines the sweet, tender flesh of delicata squash with creamy cheddar cheese and vibrant chives. This dish is perfect as a side or a main course, making it a comforting yet elegant addition to your meal. The beautiful presentation and rich flavors will impress any guest at your table.
| Ingredients | Quantity |
|---|---|
| Delicata squash | 2 medium |
| Shredded cheddar cheese | 1 cup |
| Fresh chives, chopped | 1/4 cup |
| Cream cheese | 4 oz |
| Garlic powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds.
- Brush the squash halves with olive oil and place them cut-side down on a baking sheet. Roast for 20-25 minutes until tender.
- In a mixing bowl, combine the shredded cheddar, chopped chives, cream cheese, garlic powder, salt, and black pepper until well blended.
- Remove the roasted squash from the oven and turn them cut-side up. Fill each half with the cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Serve warm and enjoy!
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Herb and Garlic Cream Cheese Stuffed Butternut Squash
Herb and Garlic Cream Cheese Stuffed Butternut Squash is a savory vegetarian delight that combines the sweetness of roasted butternut squash with a creamy, herb-infused cream cheese filling. This dish not only showcases the delightful flavors of fall but also makes for a beautiful presentation, making it ideal for festive gatherings or a cozy weeknight meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 medium |
| Cream cheese | 8 oz |
| Fresh parsley, chopped | 1/4 cup |
| Fresh thyme, chopped | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Olive oil | 1 tablespoon |
| Grated Parmesan cheese | 1/2 cup |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and black pepper. Place them cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- In a mixing bowl, combine cream cheese, chopped parsley, thyme, minced garlic, and grated Parmesan until smooth and well mixed.
- Remove the butternut squash from the oven and flip them cut-side up. Fill each half generously with the cream cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the filling is warm and slightly golden. Serve warm and savor the flavors!
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Mediterranean-Inspired Spinach and Feta Stuffed Acorn Squash
Mediterranean-Inspired Spinach and Feta Stuffed Acorn Squash is a flavorful and nutritious dish that brings together the earthy sweetness of acorn squash with a vibrant filling of fresh spinach, creamy feta cheese, and aromatic herbs. Perfect for a hearty vegetarian main course or a colorful side dish, this recipe captures the essence of Mediterranean cuisine while being both satisfying and visually appealing.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Fresh spinach, chopped | 2 cups |
| Feta cheese, crumbled | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Red onion, diced | 1 small |
| Dried oregano | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Pine nuts (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- In a skillet, heat olive oil over medium heat, then sauté the red onion and garlic until softened. Add the chopped spinach and cook until wilted. Remove from heat and mix in crumbled feta, oregano, salt, black pepper, and pine nuts if using.
- Once the squash is done roasting, flip them cut-side up and evenly fill each half with the spinach and feta mixture.
- Return to the oven and bake for an additional 10-15 minutes until heated through. Serve warm and enjoy the delightful flavors!
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Mushroom and Gruyère Stuffed Spaghetti Squash
Mushroom and Gruyère Stuffed Spaghetti Squash is a delicious and hearty dish that offers a wonderful blend of flavors and textures. The nutty and savory taste of sautéed mushrooms combined with the rich creaminess of Gruyère cheese makes this stuffed spaghetti squash an excellent vegetarian option for a satisfying main course or a delightful side dish. Its unique presentation and comforting flavors will surely impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Olive oil | 2 tablespoons |
| Mushrooms, sliced | 2 cups |
| Garlic, minced | 2 cloves |
| Yellow onion, diced | 1 small |
| Fresh thyme, chopped | 1 teaspoon |
| Gruyère cheese, grated | 1 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Parmesan cheese, grated | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil, season with salt and black pepper, and place cut side down on a baking sheet. Roast for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat, then sauté the onion and garlic until translucent. Add the sliced mushrooms and thyme; cook until mushrooms are browned and tender. Remove from heat and mix in grated Gruyère cheese, salt, and black pepper.
- Once the squash is done roasting, flip them cut-side up and scrape the insides with a fork to create strands. Combine the squash strands with the mushroom and Gruyère mixture.
- Return the stuffed squash to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly. Serve warm and savor the flavors!
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BBQ Chicken and Cheese Stuffed Winter Squash
BBQ Chicken and Cheese Stuffed Winter Squash is a hearty and flavorful dish that combines the smoky sweetness of barbecue chicken with the creaminess of cheese. This satisfying meal is perfect for fall and winter gatherings, showcasing the natural sweetness of winter squash while providing a deliciously comforting experience.
| Ingredients | Quantity |
|---|---|
| Winter squash (butternut or acorn) | 2 medium |
| Cooked chicken, shredded | 2 cups |
| BBQ sauce | 1/2 cup |
| Cheddar cheese, grated | 1 cup |
| Cream cheese | 1/2 cup |
| Green onions, chopped | 1/4 cup |
| Olive oil | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Cut the winter squash in half lengthwise and scoop out the seeds.
- Brush the inside with olive oil, seasoning with salt and black pepper, then place cut side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a bowl, mix shredded chicken with BBQ sauce, cream cheese, half of the cheddar cheese, and green onions until well combined.
- Once the squash is roasted, flip them cut-side up and fill each half with the BBQ chicken mixture. Top with remaining cheddar cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. Serve warm and enjoy this delicious stuffed dish!
