Savor the flavors of cranberry pecan quinoa in this stuffed acorn squash dish that’s perfect for any season. A must-try recipe for healthy eating!
Ingredients
Scale
2 medium acorn squash, halved and seeds removed
1 cup of quinoa
2 cups of vegetable broth
1 cup of dried cranberries
1 cup of chopped pecans
2 tablespoons of maple syrup
Salt and pepper to taste
Optional: chili flakes, feta cheese, or cooked sausage
Instructions
Start by heating your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Place it cut-side up on a baking tray.
Roast the squash in the oven for about 30-40 minutes until it’s tender and can be easily poked with a fork.
In a separate pot, bring the vegetable broth to a boil and cook the quinoa according to package directions. Once fluffy, set it aside to cool slightly.
In a bowl, combine the cooked quinoa, chopped pecans, dried cranberries, and a splash of maple syrup. Stir until well mixed.
Spoon the quinoa mixture into each half of the roasted acorn squash, packing it in generously.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes to warm everything through and blend the flavors.
Notes
Indulge in this delightful cranberry pecan quinoa stuffed acorn squash, perfect for autumn dinners or holiday gatherings.
