Roasted Acorn Squash with Quinoa and Greens
This comforting dish features roasted acorn squash filled with a savory mixture of fluffy quinoa and sautéed collard greens, creating a satisfying, gluten-free meal. Enhanced with garlic and spices, it’s a perfect balance of sweet and savory, ideal for a cozy dinner for two. The vibrant colors and textures make it both nutritious and visually appealing.
ingredients
- 1 medium acorn squash
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups collard greens, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Carefully slice the acorn squash in half and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
- 3.
Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender when pierced with a fork.
- 4.
While the squash is roasting, bring the vegetable broth to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- 5.
In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 6.
Add the chopped collard greens to the skillet and cook for 3-5 minutes until wilted. Stir in the salt, pepper, smoked paprika, and red pepper flakes, if using.
- 7.
Combine the cooked quinoa with the sautéed collard greens in the skillet and mix well.
- 8.
Once the squash is done roasting, remove from the oven and fill each half with the quinoa and greens mixture.
- 9.
Garnish with chopped fresh parsley and serve warm.