Description
A delicious and healthy dish featuring roasted acorn squash filled with a flavorful mixture of quinoa and cranberries.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes.
- In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, cranberries, walnuts, cinnamon, nutmeg, salt, and pepper.
- Remove the squash from the oven and flip them cut-side up.
- Stuff each squash half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a vegan option, ensure the vegetable broth is plant-based.
- Feel free to add other nuts or seeds for extra crunch.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg