Description
A vibrant and wholesome dish featuring roasted acorn squash rings stuffed with a savory trio of quinoa, mushrooms, and spinach, topped with melted cheese.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, sliced into 1-inch rings and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange acorn squash rings on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20 minutes until tender.
- While squash roasts, cook quinoa in vegetable broth according to package directions. Fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add mushrooms and cook until browned. Stir in spinach until wilted. Mix in cooked quinoa, thyme, salt, and pepper.
Notes
You can customize the seasonings to taste.