Description
A delicious and nutritious recipe for stuffed acorn squash filled with quinoa and cranberries, perfect for a healthy meal.
Ingredients
Scale
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes.
- In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes.
- Fluff the quinoa with a fork and mix in cranberries, walnuts, cinnamon, salt, and pepper.
- Remove the squash from the oven and fill each half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a vegan option, ensure the vegetable broth is plant-based.
- Feel free to add other vegetables or spices to the quinoa mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Stuffed Acorn Squash, Quinoa, Cranberries, Healthy Recipe