Oct | 17
(6)
Fuel Up, Inspiration

Recipes for Hungry Runners: Quinoa Stuffed Roasted Acorn Squash

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As fall settles in, and oddly-shaped pumpkins, juicy apples and multi-colored squash slowly begin to take over the produce section of  your local market, we’ve partnered with Ashley, our running buddy and soon-to-be Registered Dietitian, to bring some healthy fall flavors into your kitchen.

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Both filling and delicious, acorn squash is loaded with vitamins, minerals and fiber. Just a 1/2 cup of acorn squash provides approximately 20% of your daily vitamin C! It’s also a rich source of magnesium and potassium, which could decrease your risk of stroke, osteoporosis and diabetes.

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A sweet, nutty flavor profile, acorn squash makes for a versatile canvas. Dressed up with other fall favorites or served simply roasted, acorn squash is a common crowd-pleaser this time of year.

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With just a handful of ingredients and minimal prep time, this recipe makes for an easy, vegetarian weeknight meal (with the potential for leftovers to reheat for lunch or dinner the next day).

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour and 15 minutes

Ingredients:

  • 2 acorn squash, halved with seeds removed
  • 1/2 cup quinoa, rinsed
  • 1 cup low sodium vegetable broth
  • 1 apple, diced
  • 2 cups kale, stems removed and roughly chopped
  • 1 cup mushrooms, sliced
  • 1 tbsp fresh sage, minced
  • 1 tbsp olive oil
  • Sea salt and pepper, to taste
  • 1/8 cup roasted pine nuts (optional)

Step-by-Step Instructions:

  1. Preheat oven to 400 degrees.
  2. Place acorn squash halves on a baking street. Brush with olive oil and season with salt and pepper.
  3. Roast for 45 to 60 minutes, until the squash is tender.
  4. While the squash is roasting, cook the quinoa. Place quinoa and broth in a small pot. Bring to a boil, cover and reduce to a simmer. Cook for 12 to 15 minutes.
  5. Meanwhile, saute the mushrooms, sage and apples in olive oil for 3 to 4 minutes. Add in the kale and saute until soft (another 2 to 3 minutes).
  6. After the quinoa is done, add to the sauteed vegetables. Season with salt and pepper and stir to combine.
  7. To toast the pine nuts, simply place in a stone baking dish and heat in the microwave for 4 minutes.
  8. Once the squash has cooked, remove from the oven and fill with the quinoa mixture. Top with pine nuts and serve hot.

6 Comments
  • Blair Rollin

    I make a variant of this and have it once a week all winter long. Half and deseed a butternut squash. Slice the inside fruit to allow it to cook faster. Salt and pepper. Fill the cavity with vegetarian baked beans and top with sliced onion. Bake in a pan covered with foil with a little water for 1 hour 45 minutes at 350. Yours sounds better but a little more work. I’ll try it.

    • @blairrollin:disqus Yum! The baked bean version sounds delicious, too. We’ll be trying both this season for sure!

  • Sandy Graf

    This looks delicious, is the nutritional info anywhere? I am a T1 Diabetic and need to cover my carbs with insulin. Thanks.

    • Blair Rollin

      You will be very happy if you spend a few minutes and watch some videos on Dr. Greger’s website. I can’t tell you how much I learned from this. Good luck.

    • Hi @sandygraf:disqus! Here’s the nutrition info:

      Per serving (recipe makes 4 servings):
      Calories: 235 cal
      Fiber: 7 gm
      Carbohydrate: 45 gm
      Fat: 12 gm
      Protein: 7 gm

      Hope that helps. Run and eat happy!

      • Sandy Graf

        Fabulous! Thank you!