Description
Tender roasted squash filled with a savory mix of quinoa, caramelized onions, and herbs, topped with golden breadcrumbs for a crispy finish. A quick, hearty vegetarian dish perfect for cozy meals.
Ingredients
2 medium delicata or acorn squash, halved lengthwise
1 tablespoon olive oil
1 cup cooked quinoa
1/2 cup finely chopped red onion
1 clove garlic, minced
1/4 cup chopped fresh parsley
1/2 cup crumbled vegan feta or Parmesan-style cheese
1/4 cup panko breadcrumbs
1/2 teaspoon smoked paprika
Salt and pepper to taste
Instructions
Preheat air fryer to 375°F
Drizzle squash halves with olive oil and season with salt and pepper
Arrange squash in air fryer basket, cut side up
Toast breadcrumbs in a small pan until golden
In a bowl, combine quinoa, onion, garlic, parsley, paprika, and half of the cheese
Spoon mixture into squash cavities
Sprinkle remaining cheese and toasted breadcrumbs over each squash
Cook for 20-25 minutes until squash is tender and topping is crisp
Notes
Use pumpkin or sweet potato instead of squash
Add a dollop of dairy-free yogurt for a creamy finish
Storage: Keep filling cooled, then refrigerate for 3 days
Adjust air fryer time based on appliance power
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 8mg