Delicious Gluten-Free Stuffed Squash: A Perfect Autumn Quinoa Recipe
Have you ever wondered how to create a hearty, satisfying meal that’s both gluten-free and bursting with fall flavors? Look no further than this mouthwatering gluten-free stuffed squash recipe. Packed with nutritious quinoa and seasonal ingredients, this dish is sure to become your new favorite autumn comfort food.
This vegetarian celiac dish combines the earthy sweetness of acorn squash with protein-rich quinoa, creating a perfect balance of flavors and textures. Whether you’re following a gluten-free diet or simply looking for a delicious and healthy meal, this stuffed squash recipe is guaranteed to impress.
Ingredients List
- 2 medium acorn squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons maple syrup
For a nut-free version, substitute pumpkin seeds for pecans. If you prefer a different grain, try wild rice or millet instead of quinoa.
Timing
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 65 minutes
This gluten-free stuffed squash recipe takes about 30% less time than traditional stuffed squash recipes, making it perfect for busy weeknight dinners.
Step-by-Step Instructions
Step 1: Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 20-25 minutes, until tender.
Step 2: Cook the Quinoa
While the squash is roasting, rinse the quinoa thoroughly. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
Step 3: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
Step 4: Combine Ingredients
In a large bowl, mix the cooked quinoa, sautéed vegetables, dried cranberries, chopped pecans, and dried thyme. Season with salt and pepper to taste. This combination creates a perfect balance of textures and flavors in your gluten-free stuffed squash.
Step 5: Stuff and Bake
Turn the roasted squash halves cut-side up. Fill each half generously with the quinoa mixture. Drizzle maple syrup over the top. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and slightly crispy on top.
Nutritional Information
Per serving (1/2 stuffed squash):
- Calories: 320
- Protein: 8g
- Carbohydrates: 55g
- Fiber: 7g
- Fat: 10g
- Sodium: 280mg
This gluten-free stuffed squash is rich in vitamins A and C, providing over 30% of your daily recommended intake. It’s also an excellent source of dietary fiber, offering 25% of your daily needs per serving.
Healthier Alternatives for the Recipe
To make this recipe even healthier, consider these modifications:
- Replace dried cranberries with fresh pomegranate seeds for less sugar and more antioxidants.
- Use a mixture of quinoa and cauliflower rice to lower the carb content while maintaining texture.
- Swap maple syrup for a sprinkle of cinnamon to reduce added sugars.
- Add roasted chickpeas to the filling for an extra protein boost.
Serving Suggestions
Elevate your stuffed squash experience with these serving ideas:
- Pair with a crisp autumn salad featuring mixed greens, sliced apples, and a light vinaigrette.
- Serve alongside roasted Brussels sprouts for a complete fall-themed meal.
- Top with a dollop of dairy-free cashew cream for added richness.
- Garnish with fresh herbs like parsley or sage for a pop of color and flavor.
Common Mistakes to Avoid
- Overcooking the squash: This can lead to a mushy texture. Check for tenderness with a fork at the minimum cooking time.
- Undercooking the quinoa: Ensure all liquid is absorbed for the perfect fluffy texture.
- Overstuffing the squash: Leave some room for the filling to expand during the final bake.
- Skipping the seasoning: Adequate salt and pepper are crucial for bringing out the flavors in this dish.
- Not letting the squash cool slightly before serving: This helps the flavors meld and prevents burning.
Storing Tips for the Recipe
To keep your stuffed squash fresh and delicious:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
- For meal prep, prepare the filling and roast the squash separately. Store in the refrigerator and assemble just before baking.
- Freeze fully cooked and cooled stuffed squash for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This gluten-free stuffed squash recipe is a perfect blend of nutrition, flavor, and autumn comfort. It’s versatile enough to suit various dietary needs while still delivering a satisfying and delicious meal. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to become a staple in your recipe collection.
We’d love to hear about your experience with this recipe! Did you try any variations? Share your thoughts and photos in the comments below, and don’t forget to explore our other gluten-free fall recipes for more seasonal inspiration.
