Description
Enjoy this festive Cranberry Stuffed Acorn Squash filled with quinoa, almonds, and cranberries, showcasing vibrant flavors and nutrients.
Ingredients
- Acorn Squash: The star of the dish.
- Quinoa: A protein-packed grain for the filling.
- Dried Cranberries: Sweet-tart additions to the dish.
- Walnuts: Chopped for a delightful crunch.
- Maple Syrup: Used to enhance the flavor.
- Vegetable Broth: For cooking the quinoa.
- Spinach: Adds nutrition and color.
- Spices: Cinnamon and nutmeg for flavor.
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.
- Brush the insides of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet, and roast for 30–35 minutes until tender.
- While the squash is roasting, rinse and cook quinoa according to package instructions in vegetable broth.
- In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped walnuts, spinach, maple syrup, cinnamon, and nutmeg. Stir until everything is well combined.
- Remove the squash from the oven. Carefully flip the halves over and fill them generously with the quinoa filling.
- Top each squash half with additional walnuts and a drizzle of olive oil. Return to the oven and bake for an additional 10–15 minutes until heated through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
- Choose fresh and firm acorn squash.
- Feel free to modify the amount of maple syrup based on your taste.
- This dish pairs well with roasted chicken or can be enjoyed as a hearty main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Healthy Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 200
- Sugar: 8g
- Sodium: 2mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cranberry Stuffed Acorn Squash, stuffed squash recipe, Thanksgiving recipe