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Baked Acorn Squash with Quinoa & Spinach Salad Recipe

Baked Acorn Squash with Quinoa & Spinach Salad recipe


This is a yummy meal with baked squash and a fresh salad. The squash is soft and sweet. The salad has quinoa, spinach, and cheese. It's good for dinner and makes you feel happy and healthy.


2 medium acorn squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa
16 fl oz vegetable broth
4 cups baby spinach
1/2 cup walnuts, chopped
1/2 small red onion, thinly sliced
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon dried oregano


Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the acorn squash in half and scoop out the seeds. Brush the inside of each half with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on the prepared baking sheet and bake until tender, about 25 minutes.
While the squash is baking, rinse the quinoa under cold water. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the broth is absorbed.
In a large bowl, combine the baby spinach, walnuts, red onion, dried cranberries, and feta cheese.
In a small bowl, whisk together the balsamic vinegar, honey, and oregano to make the dressing.
Fluff the cooked quinoa with a fork and let it cool for a few minutes. Then add it to the spinach salad and pour the dressing over the top. Toss everything together until well mixed.
To serve, place a baked acorn squash half on each plate and fill with the quinoa and spinach salad. Enjoy your warm and hearty meal!

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