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–+ servings

Stuffed Acorn Squash

Acorn squash stuffed with a savory quinoa and cranberry filling, ideal for fall.
prep_time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main course (Entrée)
Cuisine American
Servings 4 servings

Equipment

  • Baking Sheet
  • saucepan

Ingredients
  

Squash

  • 2 acorn squash halved and seeded
  • 2 tbsp olive oil

Filling

  • 1 cup quinoa cooked
  • 0.5 cup dried cranberries
  • 0.25 cup pecans chopped
  • 0.5 tsp salt

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Brush acorn squash halves with olive oil and place cut-side down on a baking sheet.
  • Roast for 30 minutes until tender.
  • Mix cooked quinoa, cranberries, pecans, and salt in a bowl.
  • Stuff squash halves with quinoa mixture.
  • Bake for 10 more minutes and serve warm.
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Notes

Add feta cheese for extra flavor. Use vegetable broth to cook quinoa.
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Keyword Acorn Squash, Fall, Quinoa
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