Description
Stuffed acorn squash with quinoa and cranberries is a delightful dish that combines sweet and savory flavors, making it perfect for festive occasions or cozy family dinners.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper
- Fresh parsley or additional herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast.
- In a saucepan, bring vegetable broth to a boil and add rinsed quinoa. Simmer until fluffy.
- In a skillet, sauté diced onion and minced garlic in olive oil until translucent.
- Combine cooked quinoa, sautéed onion and garlic, cranberries, walnuts, thyme, and rosemary in a bowl.
- Flip the roasted acorn squashes cut-side up and fill them with the quinoa mixture.
- Bake for an additional 10-15 minutes until heated through.
- Garnish with fresh parsley or herbs before serving.
Notes
- Choose firm, heavy acorn squashes with smooth skin.
- Consider adding sautéed mushrooms or spinach for extra flavor.
- Use fresh herbs for a brighter taste.
- Adjust seasoning to taste before stuffing the squash.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Stuffed Acorn Squash, Quinoa, Cranberries, Vegetarian Recipe, Healthy Dish