Description
A delightful twist on your Thanksgiving table with stuffed acorn squash filled with quinoa, cranberries, and walnuts.
Ingredients
- 2 medium acorn squash
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cranberries, dried
- 1 cup walnuts, chopped
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds and pulp.
- Place the squash halves cut side down on a baking sheet and bake for 25-30 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and reduce heat to simmer for 15 minutes.
- Once quinoa is cooked, fluff it with a fork and stir in dried cranberries, walnuts, cinnamon, salt, and pepper.
- Turn the baked squash over and fill each half with the quinoa mixture.
- Bake the stuffed squash for an additional 15 minutes.
- Garnish with fresh parsley before serving.
Notes
Choose squash that feels heavy for its size for the best flavor. You can also substitute quinoa with rice or couscous for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American