Stuffed Acorn Squash with Quinoa, Bacon, and Spinach
This Stuffed Acorn Squash with Quinoa, Bacon, and Spinach is pure Autumnal comfort food! Smoky bacon adds depth to tender grains and greens. A delicious dinner for all!
Servings: 2 servings
Ingredients
- 1 medium acorn squash, halved, with seeds scooped out
- 2 slices bacon
- 1/3 cup yellow onion, chopped
- 1 clove garlic, minced
- 2 cups spinach
- 1 1/2 cups cooked quinoa, rice, farro, or other grain
- 1/2 cup parmesan cheese
Instructions
- Preheat your oven to 375 degrees.
- On a parchment lined baking sheet, drizzle acorn squash halves with about 2 teaspoons of olive oil. Season lightly with salt and pepper. Place flesh side down and bake for about 30 minutes, or until tender.
- Meanwhile prepare filling: slice or cut bacon slices in to small bite sized pieces. Add to a large sauté pan, cooking until crisp. Remove bacon from pan with a slotted spatula or spoon, leaving the grease behind.
- Add onion and garlic to pan, allowing to sauté 2 minutes, or until fragrant. Add spinach, turning the leaves over and satuéeing until wilted down. Remove from heat and add bacon, cooked grains and half of the parmesan cheese.
- When squash is done, carefully scoop out a small amount of the cooked squash to form a larger vessel to place your filling. Add squash to mixture, and stir to combine. Fill each squash halve with filling. Top with remaining parmesan cheese. Cover loosely with foil, and return to oven. Bake for an additional 10-15 minutes.