Description
Quinoa Stuffed Acorn Squash is a vibrant dish that combines savory quinoa with sweet cranberries and toasted pecans, all nestled in tender roasted acorn squash. Perfect for any occasion!
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1/2 cup dried cranberries (preferably unsweetened)
- 1/2 cup chopped pecans, toasted
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice each acorn squash in half lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 25-30 minutes until tender.
- In a pot over medium heat, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and sauté briefly.
- In a mixing bowl, combine cooked quinoa with sautéed onion and garlic, dried cranberries, and toasted pecans.
- Fill each roasted acorn squash half with the quinoa mixture. Return to the oven for an additional 10-15 minutes until heated through.
Notes
- Feel free to substitute brown rice or farro for quinoa.
- Add seasonal vegetables like spinach or bell peppers for variation.
- A splash of lemon juice can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg