Ingredients
- 2 acorn squash, halved and seeds removed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Maple syrup, for drizzling
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Place the acorn squash halves cut-side down on a baking sheet. Bake for 25-30 minutes, or until the squash is fork-tender.
Step 3
While the squash is baking, combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
Step 4
In a large bowl, combine cooked quinoa, dried cranberries, chopped pecans, fresh parsley, ground cinnamon, salt, and pepper. Mix well to combine.
Step 5
nce the acorn squash halves are tender, remove them from the oven. Turn them cut-side up. Fill the cavities of the squash halves with the quinoa mixture, pressing gently to pack the filling.
Step 6
Drizzle the stuffed squash with olive oil. Return to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly golden.
Step 7
Remove from the oven and let them cool for a few minutes. Optionally, drizzle with maple syrup before serving for extra sweetness.
