Quinoa Stuffed Acorn Squash with Cranberries

• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the acorn squashes in half lengthwise and scoop out the seeds. Place cut side up on a baking sheet.
3. 3 In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to simmer, covered, for 15 minutes. Fluff with a fork and set aside.
4. 4 In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until translucent.
5. 5 Add cranberries, pecans, cinnamon, nutmeg, salt, and pepper to the skillet. Cook until cranberries begin to plump.
6. 6 Mix the cooked quinoa with the cranberry-pecan mixture.
7. 7 Stuff each squash half with the quinoa mixture.
8. 8 Brush the inside of each squash half with remaining olive oil. Drizzle a little broth into the baking sheet to prevent drying.
9. 9 Roast in the oven for 40-45 minutes, until the squash is tender.
10. 10 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Medium saucepan
• Skillet
• Knife and cutting board

Variations

• Add sautéed kale or spinach for a heartier dish.

Substitutions

• Substitute pecans with walnuts or almonds if preferred.

Pairings

• Pairs well with a side of roasted root vegetables or a drizzle of balsamic glaze.

Nutrition

Tips

• For extra flavor, toast the pecans before adding to the skillet.
• If you prefer a sweeter touch, drizzle with a bit of maple syrup before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pairs wonderfully with roasted Brussels sprouts or a simple green salad.

FAQ