Stuffed Acorn Squash with Quinoa and Cranberries Recipe

This Stuffed Acorn Squash with Quinoa and Cranberries Recipe is a delightful dish that combines the natural sweetness of acorn squash with a savory filling. Perfect for Thanksgiving or any festive occasion, this recipe showcases the flavors of fall.

The dish is not only visually appealing but also packed with nutrients, making it a healthy addition to your holiday table. The quinoa and cranberries provide a delicious contrast in texture and flavor, ensuring everyone will enjoy this seasonal treat.

Delicious Stuffed Acorn Squash Recipe

This stuffed acorn squash features roasted squash halves filled with a hearty mixture of quinoa, cranberries, nuts, and spices. The recipe takes about 1 hour from start to finish and serves 4 people.

Ingredients

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.
Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
Sauté Aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
Combine Filling: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, dried cranberries, chopped nuts, cinnamon, nutmeg, and season with salt and pepper. Mix well.
Stuff the Squash: Once the acorn squash is done roasting, remove from the oven and carefully fill each half with the quinoa mixture.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
Serve: Garnish with fresh parsley if desired and serve warm.