Harvest Stuffed Acorn Squash with Cinnamon and Nutmeg

Enjoy a comforting harvest dish with this stuffed acorn squash, infused with warm cinnamon and nutmeg flavors.

Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil and place them cut side down on a baking sheet.
3. Roast the squash in the oven for about 30 minutes, until tender.
4. Meanwhile, in a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
6. In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and pepper.
7. Remove acorn squash from the oven and flip them over. Fill each squash half with the quinoa mixture.
8. Return the stuffed squash to the oven and bake for an additional 10 minutes, until heated through.
9. Serve warm and enjoy your harvest stuffed acorn squash.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---