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Baked Acorn Squash with Quinoa & Spinach Salad Recipe

Baked Acorn Squash with Quinoa & Spinach Salad recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
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.
3
Place the squash halves cut-side down on the prepared baking sheet and bake until tender, about 25 minutes.
4
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.
5
In a large bowl, combine the baby spinach, walnuts, red onion, dried cranberries, and feta cheese.
6
In a small bowl, whisk together the balsamic vinegar, honey, and oregano to make the dressing.
7
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.
8
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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