Winter acorn squash stuffed with nutty quinoa and smoky bacon makes a hearty wintertime meal.
This time of year, I need to keep mealtime a simple affair. After all, there are far too many tasks on my list to complete, and not enough time to check them off. This easy stuffed acorn squash made a hearty meal with minimal fuss.
Keeping bags of precooked quinoa or brown rice in the freezer is perfect for nights that I need a quick and healthy meal.
My previously frozen quinoa and a bit of salty, crumbled bacon, turned the acorn squash in my veggie bin into a savory meal that was satisfying enough to get me through the marathon of present wrapping ahead of me.
With the squash baking in the oven, I got a head start gift wrapping while I sipped a glass of too expensive – treat for me – Chardonnay. By the time I was done with the wrapping, sipping and eating, I was pretty darn happy with the results of my evening. Of course, that could have been the wine talking.
- 1 large acorn squash, halved, quartered and seeded
- 2 cups quinoa, cooked
- 4 tablespoons vegetable broth
- ½ cup bacon , cooked, and crumbled
- 1 small shallot, finely chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon thyme, Finely chopped
- 8 tablespoons parmesan cheese , shredded
- Preheat the oven to 450 degrees.
- Combine cooked quinoa, broth, shallots, bacon, parsley and thyme in a bowl.
- Place acorn squash in a baking dish and top with quinoa mixture. Cover with foil and bake for 45 minutes to 1 hour until squash is tender.
- Remove foil and top with cheese and bake another 5 minute to melt cheese.
Nutrition Per Serving
Calories: 219, Weight Watchers PointsPlus 5
Total Fat: 3.19g
Total Carbs: 35.81g
Dietary Fiber: 5.23g