Roasted Acorn Squash with Quinoa and Greens

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


  1. 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.
  2. Add quinoa and vegetable broth to a rice cooker and cook for 30 minutes.
  3. 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.
  4. 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.