Description
A delightful dish that combines sweet and savory flavors, perfect for fall gatherings and packed with nutrients.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle olive oil on the cut sides and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute. Stir in the cooked quinoa, dried cranberries, and cinnamon. Mix well and season with salt and pepper.
- Once the acorn squash is done roasting, carefully flip them cut-side up. Spoon the quinoa mixture into each half, packing it in gently. Return the stuffed squash to the oven and bake for an additional 10 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap each half tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Reheat in the oven at 350°F (175°C) for about 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Stuffed Acorn Squash, Quinoa, Cranberries, Fall Recipe, Healthy Dish