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Quinoa and Cranberry Stuffed Acorn Squash for Fall: Discover a Cozy Recipe!

Quinoa and Cranberry Stuffed Acorn Squash for Fall
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A warm and hearty dish featuring acorn squash stuffed with a flavorful mixture of quinoa and cranberries, perfect for fall.

Ingredients

Scale
  • 2 acorn squashes
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes.
  4. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Once quinoa is cooked, fluff with a fork and mix in cranberries, walnuts, cinnamon, salt, and pepper.
  6. Remove the squash from the oven and fill each half with the quinoa mixture.
  7. Return to the oven and bake for an additional 10-15 minutes.
  8. Garnish with fresh parsley before serving.

Notes

  • For a vegan option, ensure the vegetable broth is plant-based.
  • Feel free to add other vegetables like spinach or kale to the stuffing.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://recipesdays.com/quinoa-cranberry-stuffed-acorn-squash-fall-recipe/