Name: Stuffed Squash with Broccoli Rabe & Quinoa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 small to medium acorn squashes; 1 tablespoon olive oil (divided); 1 tablespoon minced fresh rosemary; 1 cup quinoa (rinsed); 1 cup vegetable stock; 1 medium shallot (peeled and diced); 1 stalk celery (diced); 1 tablespoon minced fresh sage; 1 clove garlic (peeled and minced); 1 bunch broccoli rabe (tough ends of stems trimmed); 3 tablespoons dried currants; 2 tablespoons balsamic glaze; 3 tablespoons Marcona almonds (chopped); Salt and pepper (to taste)

Jump to Recipe Print Recipe

Stuffed squash is one of those delightful dishes that effortlessly combines comfort and nutrition into a single, vibrant meal. This Stuffed Squash with Broccoli Rabe & Quinoa is a fantastic way to celebrate the season while delivering a hearty and wholesome vegetarian option. The acorn squash serves as the perfect vessel for a savory filling packed with protein, fiber, and an array of flavors. This dish is not only visually stunning but also incredibly satisfying, making it ideal for a cozy dinner, a festive gathering, or meal prep for the week ahead. Let’s dive into this delicious recipe!

What You’ll Love About This Recipe

Nutritious and Wholesome: Packed with quinoa, vegetables, and healthy fats.
Flavorful Filling: The combination of herbs, garlic, and balsamic glaze creates a mouthwatering taste.
Beautiful Presentation: The vibrant colors of the stuffed squashes make for a stunning centerpiece.
Adaptable: Easily modify the filling based on seasonal ingredients or personal preferences.
Make Ahead: Perfect for meal prep or entertaining with minimal effort on the day of serving.

Ingredient Rundown

2 small to medium acorn squashes: Sweet and nutty, these squashes are the perfect base for stuffing.
1 tablespoon olive oil, divided: Used for sautéing and drizzling.
Salt and pepper, to taste: Essential seasonings that enhance all the flavors.
1 tablespoon minced fresh rosemary: Adds a fragrant, earthy note.
1 cup quinoa, rinsed: A protein-packed grain that adds texture.
1 cup vegetable stock: Infuses the quinoa with flavor.
1 medium shallot, peeled and diced: Provides a mild onion flavor.
1 celery stalk, diced: Adds crunch and freshness.
1 carrot, peeled and diced: Brings sweetness and color to the dish.
1 tablespoon minced fresh sage: Complements the other herbs beautifully.
1 clove of garlic, peeled and minced: Adds depth and richness.
1 bunch broccoli rabe, tough ends of stems trimmed: Slightly bitter, it balances the sweetness of the squash.
3 tablespoons dried currants: For a touch of sweetness and chewiness.
2 tablespoons balsamic glaze: Adds a tangy sweetness that ties everything together.
3 tablespoons Marcona almonds, chopped: For a nutty crunch.

Toolbox for This Recipe

Sharp Knife: Essential for cutting the squashes and prepping vegetables.
Cutting Board: A stable surface for chopping.
Medium Pot: For cooking the quinoa.
Large Skillet: For sautéing the filling ingredients.
Baking Dish: To hold the stuffed squashes while baking.

Directions: Stuffed Squash with Broccoli Rabe & Quinoa

Step 1: Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until tender when pierced with a fork.

Step 2: Cook the Quinoa

While the squash is roasting, rinse the quinoa under cold water to remove its natural bitterness. In a medium pot, combine the rinsed quinoa and vegetable stock. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.

Step 3: Sauté the Vegetables

In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the diced shallot, celery, and carrot. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic, rosemary, and sage, and cook for another minute until fragrant.

Step 4: Incorporate the Broccoli Rabe

Chop the broccoli rabe into bite-sized pieces and add it to the skillet. Sauté for an additional 5 minutes, or until it’s tender and vibrant in color. Season with salt and pepper to taste.

Step 5: Combine the Filling

In a large bowl, combine the cooked quinoa, sautéed vegetables, dried currants, and balsamic glaze. Mix well until everything is evenly coated. Taste and adjust seasoning, if necessary.

Step 6: Stuff the Squash

Carefully flip the roasted squash halves cut-side up. Spoon the quinoa and vegetable filling generously into each half, packing it in slightly. Top with chopped Marcona almonds for added crunch.

Step 7: Bake the Stuffed Squash

Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until heated through and slightly golden on top.

Holiday & Seasonal Touches

Fall Harvest: This dish is perfect for Thanksgiving or autumn gatherings.
Holiday Feasts: An excellent vegetarian option for Christmas dinners.
Winter Comfort: Provides warmth and nourishment during cold months.
Spring Variations: Swap in seasonal greens and herbs for a fresh twist.

Frequent Missteps to Avoid

Not properly seasoning the filling can lead to a bland dish; don’t skimp on salt and pepper.
Overcooking the squash can result in mushiness; check for doneness around 25-30 minutes.
Forgetting to rinse the quinoa may leave it with a bitter taste; always rinse before cooking.
Not adjusting the filling based on personal preferences can lead to missed flavor opportunities; feel free to experiment!

Storing Tips & Timelines

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. If you wish to freeze the stuffed squash, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.

Frequently Asked Questions

Can I use a different type of squash for this recipe?

Absolutely! While acorn squash is delicious, you can use butternut squash or any other variety that can be halved and stuffed.

Is this dish suitable for meal prep?

Yes, stuffed squash is perfect for meal prep! You can prepare it ahead of time and reheat as needed throughout the week.

What can I substitute for quinoa?

If you’re looking for alternatives to quinoa, you can use farro, brown rice, or even couscous to achieve a similar texture.

Can I make this recipe vegan?

This recipe is already vegan-friendly! All the ingredients listed are plant-based, making it a great option for vegan diets.

Bring It Home

This Stuffed Squash with Broccoli Rabe & Quinoa is more than just a meal; it’s a celebration of flavors, colors, and nutrition. Perfect for a cozy dinner or a festive occasion, this dish will warm your heart and fill your belly. With its delightful textures and savory filling, it’s sure to become a favorite in your recipe repertoire. So grab your ingredients, roll up your sleeves, and get ready to impress your family and friends with this wholesome, delicious dish. Enjoy every bite!