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Stuffed Acorn Squash: 2 divine vegetarian meals

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A delightful vegetarian dish featuring acorn squash stuffed with a savory blend of quinoa, tart cranberries, and warm spices. It’s a comforting and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet.
  5. Bake for 30-40 minutes, or until the squash is tender when pierced with a fork.
  6. While the squash is baking, combine the cooked quinoa, dried cranberries, chopped pecans, chopped parsley, cinnamon, nutmeg, salt, and pepper in a medium bowl.
  7. Once the squash is tender, flip it over so the cut side is facing up.
  8. Spoon the quinoa mixture evenly into the cavities of the acorn squash.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the squash is fully tender.
  10. Serve warm and enjoy!

Notes

  • You can use any cooked grain like rice or farro instead of quinoa.
  • Add a drizzle of maple syrup for a touch of sweetness.
  • Toasted walnuts or almonds can be used in place of pecans.

Nutrition

Find it online: https://spoonsprout.com/stuffed-acorn-squash-quinoa-cranberries-recipe/