Winter squash and greens are two of my seasonal favorites and this dish includes them both for a hearty vegetarian meal. Roasted Acorn Squash and Quinoa with Greens also makes an elegant side dish served with roasted pork tenderloin and a simple salad.
Roasting acorn squash makes the skin tender enough to eat and not having to peel the squash saves time in the kitchen. This recipe is pretty hands-off, giving you more time to relax and enjoy the Christmas season while your nutritious dinner is cooking.
1 medium acorn squash
1 tablespoon olive oil
½ teaspoon freshly grated nutmeg
½ cup quinoa
1 cup low-sodium vegetable broth
1 bunch spinach or other greens (about 6 loosely packed cups)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled
- Preheat oven to 375 degrees. Cut acorn squash in half and remove the seeds. Trim each half into thin wedges and place on a baking sheet. Drizzle with olive oil and sprinkle with nutmeg. Bake until tender and golden brown, for about 45 minutes.
- Add quinoa and vegetable broth to a rice cooker and cook for 30 minutes.
- Meanwhile, roughly chop spinach. When quinoa is done, fluff with a fork and add spinach, salt and black pepper to rice cooker. Stir to combine and cook for a couple of minutes until spinach has wilted. Keep on warm setting until squash is done.
- Serve squash wedges on top of quinoa and spinach mixture and top with crumbled goat cheese
Servings: 2 to 3 as a main dish or 4 to 6 as a side
Note: If you do not have a rice cooker, follow the package instructions for preparing quinoa on the stove top.