Creamy quinoa risotto stuffed baked acorn squash make a perfect vegetarian main course! This filling dish is sure to warm any heart.
Mushroom Quinoa Risotto Baked Squash
button mushrooms8 ounces
onion1 small, diced
garlic2 cloves, minced
Dry Goodsolive oil2 tablespoons
chicken broth1 cup
Dairygrated parmesan1/2 cup
Swap the starchy rice for protein-packed quinoa in this easier-than-you’d-think risotto recipe! I like using red quinoa but any color will work here. I used button mushrooms in all recipe testing but I’d like to try it with cremini or baby bella mushrooms, or something similar- to give those a try, too. Roasted acorn squash will hold in the fridge for up to 5 days. When I’m reheating, I’ll put them back in the oven to warm them up and then top with the quinoa. Eaten together, the roasted squash is creamy and sweet, and the quinoa is creamy and nutty, and the whole dish is a perfect Fall meal.
- Heat the oven to 350* and slice the acorn squash down the middle.
- Remove the seeds with a spoon, then place the squash on a sheet pan.
- Drizzle with olive oil, salt, and pepper and place the pan in the oven.
- Bake 1 hour, or until the scorn squash has begun to brown on top and is cooked all the way through (with the tip of a knife going smoothly all the way through the squash)
- Set aside until serving.
- While the squash is cooking, make the quinoa: Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom.
- Cook until the onion has begun to soften, about 3-5 minutes.
- Add the garlic, quinoa, and broth and stir to combine.
- Bring to a boil, then lower to a simmer.
- Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed.
- Once the liquid is cooked off, stir in the parmesan.
- Spoon the cooked risotto into the acorn squash and serve warm.
Prep it for later:
1. Roast the acorn squash according to the instructions and set aside.
2. If desired, make the risotto according to the instructions. It will hold for up to 4-5 days in the fridge.
If making the risotto on serving day:
1. Dice onions and mushrooms and transfer to a resealable bag or container.
2. Mince the garlic and transfer to a resealable bag or container.
You will need:
1 bag or container of roasted acorn squash
1 bag or container of cooked risotto OR:
1 bag or container of diced onions and mushrooms
1 bag or container of minced garlic Onions, mushrooms, and garlic will hold in the fridge for 2-3 days. Roasted squash will hold for 4-5 days.
Prepare from prepped:
1. Heat the olive oil over medium heat until shimmering, then ad the onion and mushroom.
2. Cook until the onion has begun to soften, about 3-5 minutes.
3. Add the garlic, quinoa, and broth and stir to combine.
4. Bring to a boil, then lower to a simmer.
5. Cook, uncovered, for 30-40 minutes, stirring occasionally, until all the liquid is absorbed.
6. Once the liquid is cooked off, stir in the parmesan.
7. Reheat the acorn squash in the oven until warmed through, or the microwave
8. Spoon the cooked risotto into the acorn squash and serve warm.