John Washington
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!
