Description
Discover how to make a delicious Acorn Squash Stuffed with Quinoa and Cranberries recipe that is perfect for a healthy and flavorful meal.
Ingredients
- 1 acorn squash (1 squash)
- 1 cup quinoa (185 g)
- 1/2 cup dried cranberries (60 g)
- 1/4 cup chopped walnuts (30 g)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 cup vegetable broth (240 ml)
- 2 tablespoons (30 ml) fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and remove seeds.
- Place the squash halves cut side down on a baking sheet.
- Bake the squash in the oven for 30-40 minutes until tender.
- Rinse the quinoa under cold water.
- In a medium saucepan, heat olive oil over medium heat.
- Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic, cinnamon, and cumin to the onion. Cook for 1 minute.
- Add rinsed quinoa and vegetable broth to the saucepan.
- Bring to a boil, then reduce heat to low and cover.
- Simmer the quinoa for 15 minutes or until liquid is absorbed.
- Stir in dried cranberries and chopped walnuts into the quinoa.
- Season the quinoa mixture with salt and black pepper to taste.
- Remove squash from the oven and turn cut side up.
- Fill each squash half with the quinoa mixture.
- Return the stuffed squash to the oven and bake for 10 minutes.
- Remove from oven and sprinkle with fresh parsley before serving.
Notes
- For enhanced flavor, try swapping the vegetable broth with chicken or mushroom broth.
- Add chopped kale or spinach to the quinoa mixture for added nutrients.
- To increase the fillingness, mix in cooked ground turkey or chicken with the quinoa stuffing.