Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans

Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans

Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans is a delightful dish that combines the rustic flavors of roasted acorn squash with a hearty stuffing of quinoa, dried cranberries, and pecans. This dish is not only visually stunning but also packed with nutrients, making it perfect for a healthy weeknight dinner or a festive holiday side dish.

Ingredients:
– 2 medium acorn squashes, halved and seeds removed
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1/2 cup dried cranberries
– 1/2 cup chopped pecans
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven:
Preheat your oven to 400°F (200°C).

2. Roast the acorn squash:
Brush the inside of the acorn squash halves with 1 tablespoon of olive oil. Season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

3. Cook the quinoa:
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

4. Prepare the stuffing:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Stir in the cooked quinoa, dried cranberries, chopped pecans, ground cinnamon, ground cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.

5. Stuff the squash:
Turn the roasted acorn squash halves cut-side up. Spoon the quinoa stuffing into each squash half, packing it in firmly.

6. Final bake:
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is hot and the tops are slightly golden.

7. Serve:
Remove from the oven and garnish with freshly chopped parsley. Serve warm.

Enjoy your delicious and nutritious Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans!

The source of the article is from the blog windowsvistamagazine.es