Description
A cozy, crispy, and crowd-pleasing dish where hollowed squash is filled with a savory quinoa, vegetable, and herb mix, crisped to perfection in the air fryer. A rustic-yet-modern meal with sweet, crunchy textures.
Ingredients
4 delicata or acorn squash halves (hollowed)
1 cup cooked quinoa or rice
1/2 cup chopped carrots
1/2 cup corn kernels
1/4 cup dried cranberries or raisins
2 cloves garlic, minced
1/2 cup milk (dairy or plant-based)
1/2 cup grated cheddar or vegan cheese
1/4 cup breadcrumbs
1 tbsp olive oil
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat air fryer to 350°F
Place squash halves in a bowl and drizzle with 1 tbsp olive oil
Mix quinoa, carrots, garlic, cranberries, milk, cheese, breadcrumbs, thyme, salt, and pepper in a bowl
Stuff mixture into hollowed squash
Place squash in air fryer basket, cut side up
Air fry for 20-25 minutes until squash is tender and topping is golden
Notes
Preheat air fryer for even cooking
Add spinach or mushrooms for extra nutrition
Use leftover roasted vegetables in the filling
Store in fridge for 2 days; reheat at 325°F for 5-7 minutes
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 260
- Sugar: 4g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg