Harvest Stuffed Acorn Squash with Cinnamon and Nutmeg

This delightful recipe for Harvest Stuffed Acorn Squash brings together the comforting flavors of cinnamon and nutmeg with a satisfying mix of seasonal ingredients. Ideal for a cozy dinner on an autumn evening, the dish balances sweet and savory notes with ease. Whether experienced or new to cooking, this recipe offers an enjoyable culinary adventure that embraces the essence of the harvest season.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, cooked
• 1 cup chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp maple syrup
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine cooked quinoa, chickpeas, dried cranberries, pecans, cinnamon, nutmeg, maple syrup, olive oil, and a pinch of salt and pepper.
3. Stuff each acorn squash half with the quinoa mixture, pressing gently to pack the filling.
4. Place the stuffed squash on a baking sheet lined with parchment paper.
5. Bake for 35-40 minutes, or until the squash is tender when pierced with a fork.
6. Remove from oven and let cool slightly before serving.

Keywords: Comfort Food

Spice Rack: Cinnamon, Nutmeg

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