Quinoa Stuffed Acorn Squash: A Nutritious and Delicious Autumn Delight

Quinoa Stuffed Acorn Squash is a wholesome and flavorful dish that combines the nutty taste of quinoa with the natural sweetness of acorn squash. It's a perfect meal for cooler weather and makes for a satisfying vegetarian main course or a nourishing side dish.

Ingredients:- 2 medium acorn squashes- 1 cup uncooked quinoa- 2 cups vegetable broth or water- 1 small onion, finely chopped- 1 red bell pepper, finely chopped- 1 clove garlic, minced- 1/4 cup dried cranberries- 1/4 cup chopped pecans or walnuts- 1 teaspoon ground cumin- 1/2 teaspoon ground cinnamon- 2 tablespoons olive oil- Salt and pepper, to taste- Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Squash1. Preheat your oven to 400°F (200°C).2. Cut each acorn squash in half lengthwise and scoop out the seeds.3. Brush the inside of each squash half with olive oil, and sprinkle with salt and pepper.4. Place the squash halves, cut side down, on a baking sheet. Bake for 30-35 minutes, until the squash is tender when pierced with a fork.

Step 2: Cook the Quinoa1. While the squash is baking, rinse the quinoa under cold water.2. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water).3. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

Step 3: Prepare the Filling1. In a large skillet, heat the olive oil over medium heat.2. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.3. Add the minced garlic, ground cumin, and ground cinnamon, cooking for an additional 1-2 minutes until fragrant.4. Stir in the cooked quinoa, dried cranberries, and chopped pecans or walnuts. Season with salt and pepper to taste.

Step 4: Stuff and Bake1. Remove the squash from the oven and carefully flip them over so the cut side is up.2. Fill each squash half with the quinoa mixture, packing it down slightly to ensure it's evenly distributed.3. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until everything is heated through and slightly golden on top.

Step 5: Serve1. Remove from the oven and let cool for a few minutes.2. Garnish with freshly chopped parsley before serving.

Enjoy this hearty and nutritious Quinoa Stuffed Acorn Squash as a delightful main or side dish!