Stuffed Acorn Squash with Quinoa and Cranberries Recipe

Introduction

As the leaves turn golden and the air grows crisp, there’s no better way to celebrate the season than with a delightful dish that brings warmth and comfort to your family table. Our Stuffed Acorn Squash with Quinoa and Cranberries is a true autumnal treasure, offering not only stunning visual appeal but also a medley of flavors and textures that will delight your palate. Perfect for family gatherings, this recipe embodies creativity and togetherness, making it a favorite for fall feasts and cherished moments with loved ones.

Recipe Summary

Ingredients

• 2 medium acorn squashes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully cut the acorn squashes in half and scoop out the seeds. Place them cut side up on the prepared baking sheet. Brush the flesh with a bit of olive oil and season with salt and pepper.
3. Roast the acorn squash halves for about 30-35 minutes, or until tender and lightly browned.
4. While the squash is roasting, prepare the quinoa by combining it with vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
5. In a small skillet, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent and fragrant, about 5 minutes.
6. Add the cooked quinoa, dried cranberries, chopped pecans, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Stir to combine and heat through.
7. Remove the roasted squash halves from the oven and spoon the quinoa mixture evenly into each squash half.
8. Return the stuffed squashes to the oven and bake for an additional 10 minutes to allow the flavors to meld.
9. Garnish with fresh parsley before serving. Enjoy!

Helpful Tips

• Variations: You can add other dried fruits such as apricots or raisins. For added protein, consider mixing in cooked chickpeas or black beans.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Substitutions: If acorn squash is unavailable, butternut squash or sweet potatoes make excellent alternatives.

Pairings

This Stuffed Acorn Squash pairs beautifully with a crisp green salad, roasted Brussels sprouts, or a warming bowl of butternut squash soup. For a refreshing beverage, consider serving with apple cider or a light white wine.

Conclusion

We hope this recipe brings the joy of the season to your home and heart. Don’t forget to share your beautiful creations using #ZynahzRecipes or tag us on Instagram. We love seeing how you bring our recipes to life! Leave us your thoughts and feedback on our website at Zynahz, and be sure to subscribe to our newsletter for the latest updates. Follow Zynahz on social media to stay inspired with more delicious recipes and family-friendly cooking ideas. Happy cooking!