Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
®/™©2021 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands
This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070.
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.
20Ingredients
80Minutes
290Calories
Make It Now
Add to Meal Planner
Add to Meal Planner
Description
This nutty, sweet, and savory dish makes a satisfying and delicious vegan main course or hearty side dish, but you don't have to be vegan to love it. Keep this one on your short list for Thanksgiving and other cool-weather meals. For the fastest prep, start the squash roasting, then begin cooking the quinoa; while it cooks, start chopping and sauteing vegetables for the filling. The recipe is a Yummly original created by David Bonom.
Ingredients
US|METRIC
10 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Place oven racks in upper third and lower third of oven.
- Preheat oven to 400°F.
- Coat 2 sheet pans with cooking spray or olive oil.
NutritionView More
290Calories
Sodium22% DV520mg
Fat20% DV13g
Protein14% DV7g
Carbs14% DV41g
Fiber32% DV8g
| Calories290Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium1120mg32% |
| Protein7g14% |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber8g32% |
| Sugars3g6% |
| Vitamin A80% |
| Vitamin C50% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(19)
Lorena Topolovec 2 months ago
Really good! I've started making this regularly, it's simple but different and really good.
Vincent Pettes 3 months ago
Not bad. Enjoyed it to the last bite. I did add a little stock to help steam the spinach and used avocado oil instead of olive oil. The unused mixture I plan to use with a baked potato.
R S 4 months ago
This was an easy to make recipe! The flavorsare delicious. I used portabella mushrooms. I would make this again.
Julie 5 months ago
It was lotsbof flavor to my suprise. Even my kids ate it. Easy recipe to follow. We will be making it again.
Jim 7 months ago
Very simple, flavourful and lovely textures. The leftovers even heated up well the next day. Easy to adjust quantities based on how many servings you want. Will definitely make again.
Karen Coffey 9 months ago
Easy meal & very tasty! I added red wine vinegar & salt to my water for the quinoa. I also used black pepper & crushed red pepper in the filling. Both added more flavor.
aaron gould a year ago
First time eating acorn squash and I love it. The salt and olive oil in the beginning are perfect wnough by it self that i could have eaten the acoen squash plain, but the filling was so good with it. I wouls not make this again just because I feel like it was alot of work.
Ayesha Searcy a year ago
It turned out delicious! I didn't have cranberries so I added about a tablespoon of maple surup.
Paula Siok a year ago
Delicious and filling I didn’t measure ingredients because I just made one squash and cooked ad lib. I used leeks instead of onion, and tarragon and rosemary for more seasoning. We are not vegan, so topped it with parmesan, to finish it under the broiler.
Laura Evers a year ago
So good! I did some things different: I cooked the Quinoa in Vegetable broth because Quinoa is gross and needs tons of help to taste like something. I replaced the Thyme with Oregano because thyme is not yummy and I sauted the Oregano (had to use dried) in the skillet before mixing it into the rest of the dish. my 1 year old loved it, my husband says add it to the menu rotation. I suggest adding salt to everything (squash, quinoa, and skillet).
Mandy a year ago
Good textures and my husband, who is not a vegan, asked for more of the filling. It lacked flavor to me.