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Amazing Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed Acorn Squash with Quinoa and Cranberries
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Enjoy these beautiful stuffed acorn squash halves, a perfect vegetarian holiday side dish. They’re filled with fluffy quinoa, tart cranberries, and warming spices, baked until tender and delicious.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1/2 cup fresh cranberries
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground 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 halves 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, prepare the filling. In a medium bowl, combine the cooked quinoa, fresh cranberries, chopped nuts, parsley, cinnamon, and nutmeg. Season with salt and pepper to taste.
  7. Once the squash is tender, carefully flip the halves over.
  8. Fill each squash half generously with the quinoa mixture.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cranberries have softened.
  10. Serve warm as a delightful side dish.

Notes

  • You can use dried cranberries if fresh are not available, but you may need to soak them in warm water for a few minutes to soften.
  • Feel free to add other vegetables like sautéed onions or spinach to the filling.
  • A drizzle of maple syrup over the top before serving adds a touch of sweetness.

Nutrition

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