Stuffed Acorn Squash

Baked Acorn Squash Stuffed with Quinoa, Cranberries, and Pecans

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

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Ingredients:

• 2 medium acorn squashes, halved and seeds removed

• 2 tablespoons olive oil, divided

• ½ teaspoon ground cinnamon

• 1 cup cooked quinoa (about ½ cup uncooked)

• ½ cup dried cranberries (unsweetened, if possible)

• ½ cup chopped pecans

• ½ small onion, finely chopped

• 1 clove garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

• Sea salt and freshly cracked black pepper, to taste

• Fresh parsley, chopped, for garnish

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Instructions:

1. Prepare the Squash:

   • Preheat your oven to 400°F (200°C).

   • Brush the cut sides of the acorn squash halves with 1 tablespoon olive oil. Sprinkle lightly with cinnamon, salt, and pepper.

   • Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Bake for 25-30 minutes, or until tender when pierced with a fork.

2. Cook the Filling:

   • Heat the remaining tablespoon of olive oil in a skillet over medium heat.

   • Sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for another minute.

   • Stir in the cooked quinoa, cranberries, pecans, thyme, salt, and pepper. Cook for 2-3 minutes to heat through and blend the flavors.

3. Stuff the Squash:

   • Remove the squash from the oven and turn them cut side up. Fill each half generously with the quinoa mixture.

   • Return the stuffed squash to the oven and bake for an additional 10 minutes, allowing the edges of the stuffing to crisp slightly.

4. Garnish and Serve:

   • Remove from the oven and sprinkle with fresh parsley before serving.

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Substitution Ideas:

• Grains: Use cooked farro or wild rice instead of quinoa.

• Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds.

• Sweetness: Add a drizzle of maple syrup for a sweeter flavor profile.

This recipe is perfect for a comforting autumn dinner or a vibrant vegetarian main dish for the holidays!