Description
Discover the heartwarming flavors of Stuffed Acorn Squash with Quinoa & Cranberries—the perfect autumn dish that combines tender roasted acorn squash with a savory, vibrant filling.
Ingredients
Scale
- 2 medium acorn squash (about 1 lb each)
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 cup dried cranberries (unsweetened)
- 2 cups fresh spinach (chopped)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- ¼ cup pine nuts (optional, toasted)
Instructions
- Preheat the oven to 400°F (200°C). Halve and seed the acorn squashes, placing them cut-side up on a parchment-lined baking sheet.
- Drizzle olive oil over the squash halves, season with salt and pepper, and roast for about 30-35 minutes until fork-tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- In a skillet over medium heat, sauté onion and garlic until translucent (about 5 minutes). Add spinach until wilted.
- Fluff cooked quinoa with a fork and mix in sautéed vegetables, cranberries, and pine nuts if using.
- Fill each roasted squash half generously with the quinoa mixture. Return to the oven for an additional 5 minutes to warm through.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other nuts or seeds for extra crunch.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Stuffed Acorn Squash, Quinoa, Cranberries, Autumn Dish