Stuffed Acorn Squash with Quinoa and Cranberries

Discover the delightful combination of roasted acorn squash, nutty quinoa, and tart cranberries in this recipe. The nutty flavor of quinoa complements the sweetness of the squash and the tartness of the cranberries, creating a harmonious dish. This filling and nutritious meal offers a symphony of flavors that are both comforting and satisfying, enhanced with a touch of warm spices and aromatic herbs. Enjoy this wholesome dish that brings a splash of color and a burst of flavor to your dining table.

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup quinoa, cooked
• 1/2 cup cranberries, dried
• 1/4 cup pecans, chopped
• 1 tsp cinnamon, ground
• 1/2 tsp nutmeg, ground
• 1/4 cup parsley, fresh, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut-side down on a baking sheet.
3. Roast the squash for 30 minutes or until tender.
4. While the squash roasts, combine the cooked quinoa, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, and chopped fresh parsley in a mixing bowl. Stir well to integrate the flavors.
5. Remove the roasted squash from the oven, and carefully turn each half to face up.
6. Spoon the quinoa mixture into each squash half.
7. Return the stuffed squash to the oven and bake for an additional 15 minutes, allowing the flavors to meld.
8. Serve the stuffed squash warm.

Keywords: Nutty, Roasted, Wholesome, Main Dish, American

Spice Rack: Cinnamon, Nutmeg

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