Mushroom and Rosemary Stuffed Acorn Squash
I have found healthy heaven in a little acorn squash. Simple, inexpensive ingredients created an impressive dish with yummy tastes of fall. This would be a great dish to bring to Thanksgiving or a dinner party because the halved squash creates its own bowl, all you need is a fork and an appetite – practically no dishes!
The squash only takes about 45 minutes to roast, by the time you are done making the mushroom quinoa mixture and setting the table they will be ready! For seasoning the squash I stuck to rosemary, it’s so flavorful and pairs great with fall produce. Rosemary has also been known to reduce stress and build up your immune system. For the mushrooms, I used baby bellas but creminis would be another good option. I mixed these in the pan with cooked quinoa, almond milk, and parmesan cheese then let it sit so the mixture was absorbed by the quinoa.
Mushroom and Rosemary Stuffed Acorn Squash
Serves 2 as a main course or 4 as a side dish
- 1 cup baby bella mushrooms
- 2 acorn squash
- 8 cloves garlic, chopped
- 1 cup unsweetened almond milk
- 1/2 cup dry quinoa
- 1 cup low sodium vegetable broth
- 4 tbsp grated parmesan
- 3 tbsp rosemary
- 2 tbsp olive oil
- salt and pepper to taste
Method
- Preheat over to 375 F. While oven is heating, cut the acorn squash in half, lengthwise. Scoop out the seeds and dispose of them. Rub olive oil over each half then sprinkle rosemary, salt, and pepper. Place the squash face down on a baking sheet then roast for 45 minutes.
- In a saucepan, combine the 1/2 quinoa and 1 cup vegetable broth. Bring to a boil then reduce to simmer and keep the lid on until the broth is absorbed.
- While the quinoa is cooking, combine the olive oil, garlic, and mushrooms in a saucepan. Cook for five minutes then add in the almond milk. Bring it to a boil, reduce to a simmer, and cook for 15 minutes until milk starts to thicken. Add salt and pepper as needed.
- Add the quinoa when done to the saucepan with the mushroom mixture along with the parmesan cheese.
- Fill the hollow center of each squash with the mixture once the squash is roasted and sprinkle remaining parmesan cheese on top of each one. Place them back in the oven for 5 minutes or until cheese is melted. Let cool, then serve.
