Quinoa and Cranberry Stuffed Acorn Squash
This Quinoa and Cranberry Stuffed Acorn Squash recipe is a celebration of autumn's bounty. The natural sweetness of acorn squash pairs perfectly with the nutty quinoa, tart cranberries, and warm spices, making it a fantastic side dish for any fall meal. Not only does it taste amazing, but it's also packed with nutrients to keep you feeling satisfied and nourished throughout the season.
Ingredients:
2 acorn squash, halved and seeds removed
1 cup quinoa
2 cups vegetable broth
1/2 cup dried cranberries
1/4 cup chopped pecans
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and black pepper to taste
Olive oil for drizzling
Directions:
Preheat your oven to 375°F (190°C).
Place the acorn squash halves, cut side up, on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
Roast the acorn squash in the preheated oven for about 30-35 minutes, or until they are tender and slightly caramelized.
While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
Fluff the cooked quinoa with a fork and add the dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, salt, and black pepper. Mix well.
When the acorn squash is ready, stuff each half with the quinoa mixture.
Return the stuffed squash to the oven and roast for an additional 10 minutes, allowing the flavors to meld.
Serve your Quinoa and Cranberry Stuffed Acorn Squash as a comforting and nutritious autumn side dish.
Nutritional Benefits:
Acorn squash provides vitamins A and C, supporting immune health and skin function.
Quinoa offers plant-based protein and fiber, promoting muscle health and digestion.
Cranberries add tartness and antioxidants, benefiting urinary tract health.
Pecans provide healthy fats and fiber, supporting heart health.