Stuffed Acorn Squash

I made classic spaghetti and meatballs for dinner last night, but instead of simmering them in marinara, I baked them, specifically so I could reinvent the leftovers into other easy weeknight dinners. This stuffed acorn squash with turkey, vegetables and quinoa, was an absolute home run with my family and it took less than 10 minutes to prepare and 20 minutes to bake, dinner in under 30 minutes! You could easily swap out the cooked turkey meatballs for sausage if you’re making this dish from scratch.

Stuffed Acorn Squash

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• Author: Roni Proter

Ingredients

Units USM Scale 1x2x3x

• 2 acorn squashes, cut in half and seeds removed
• 2 cups cooked quinoa
• 1 cup cooked meatballs, cubed (alternatively you can use 1/2 pound cooked sausage)
• 1/2 orange bell pepper, diced
• 1 zucchini, cut into 1/4 inch cubes
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 1 tsp dried Italian herbs
• 1 tbsp fresh chopped parsley
• 1 tsp kosher salt
• 1/2 tsp pepper

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Instructions

1. Heat oven to 375
2. Fork the acorn squash halves and microwave on regular heat for 2 minutes
3. Meanwhile, add the olive oil to a pan, add the bell pepper and zucchini and saute for 2-3 minutes
4. Add the quinoa, meatballs, dried and fresh herbs, salt and pepper and cook for another minute, just until the quinoa warms up.
5. Place the acorn squash halves with the skin side down and gently fill all four halves with the quinoa filling. Drizzle with olive oil and bake for 20 minutes