Description
Quinoa stuffed acorn squash is a delightful autumn dish that combines the sweet, earthy flavor of roasted acorn squash with a savory quinoa filling enriched with crunchy nuts, aromatic spices, and tangy dried cranberries. This wholesome recipe not only satisfies your cravings but also serves as an eye-catching centerpiece for family gatherings and festive occasions. Perfect for both health-conscious eaters and those looking to impress, this dish offers comfort in every bite while making meal prep enjoyable.
Ingredients
Scale
- 2 medium acorn squash
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup walnuts or pecans, chopped
- 1/2 cup dried cranberries
- 1 tsp cumin (or preferred spice)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squashes lengthwise and scoop out seeds. Place them cut-side down on the baking sheet and roast for 25-30 minutes until tender.
- While the squash roasts, cook quinoa in vegetable broth according to package instructions.
- In a skillet over medium heat, heat olive oil and sauté onion until translucent; add garlic and cook for another minute.
- In a mixing bowl, combine cooked quinoa, sautéed onion and garlic, nuts, cranberries, spices, salt, and pepper.
- Stuff each roasted squash half with the quinoa mixture and return to the oven for an additional 10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg