Ingredients
2 medium acorn squashes, halved and seeds removed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa (or your grain of choice)
2 cups vegetable broth (or water)
1/2 cup dried cranberries
1/2 cup chopped pecans (or walnuts)
1/2 teaspoon ground cumin
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Execution
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the flesh is tender and caramelized around the edges.
Cook the Quinoa
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa has absorbed the liquid. Fluff with a fork and set aside.
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Combine the Filling
To the skillet with the onions and garlic, add the cooked quinoa, dried cranberries, chopped pecans, cinnamon, cumin, salt, and pepper. Stir well to combine and let the flavors meld together for a few minutes.
Stuff the Squash
Once the acorn squash is done roasting, remove it from the oven. Scoop generous portions of the quinoa mixture into each squash half, packing it down slightly to fill the cavity.
Bake the Stuffed Squash
Return the stuffed squash to the oven for an additional 5-10 minutes, just to warm through. You want the tops to be slightly crispy and golden.
Garnish and Serve
Remove from the oven, sprinkle with freshly chopped parsley, and serve hot.
Additional tips
- Protein Boost: Add cooked ground turkey, sausage, or crumbled tofu to the filling for a more substantial meal.
- Grain Swap: Feel free to replace quinoa with couscous, farro, or wild rice depending on your preference.
- Sweet and Savory: For a more pronounced sweetness, add a drizzle of maple syrup over the squash before roasting, or stir in a little honey to the quinoa mixture.
- Make it Vegan: This dish is already vegan, but you can also add nutritional yeast for a cheesy flavor or swap the pecans for toasted sunflower seeds for a nut-free option.
