Ingredients
2 medium acorn squashes, halved and seeded
2 tablespoons olive oil, divided
1 cup quinoa, rinsed
2 cups vegetable broth
1 small yellow onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
1 tablespoon fresh thyme, chopped
1 tablespoon maple syrup
Salt and black pepper to taste
Optional: Fresh parsley for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Brush the flesh of the acorn squash halves with 1 tablespoon of olive oil and season with salt and pepper.
Step 3: Place squash cut-side down on the baking sheet and roast for 30 minutes, or until tender when pierced with a fork.
Step 4: While the squash is roasting, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
Step 5: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion for 5 minutes until soft.
Step 6: Add the garlic and thyme to the skillet and cook for 1 minute. Stir in the cooked quinoa, cranberries, pecans, and maple syrup. Season with salt and pepper.
Step 7: Flip the roasted squash halves over and fill each cavity generously with the quinoa mixture.
Step 8: Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the tops are slightly golden.
Step 9: Garnish with fresh parsley and serve warm.
Notes
Ensure you rinse the quinoa well to avoid any bitter aftertaste. You can substitute pecans with walnuts or pumpkin seeds for a different crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 315 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: roasted acorn squash with quinoa stuffing, vegetarian stuffed squash, healthy autumn recipes, quinoa recipes, vegan main dish
