Stuffed Acorn Squash with Quinoa and Cranberries (diabetic)
Printed from Inclusive Kitchen — Stuffed Acorn Squash with Quinoa and Cranberries
Stuffed acorn squash is a delightful dish that marries the earthy sweetness of the squash with a savory filling. This diabetic-friendly version uses quinoa and cranberries, providing a nutritious and satisfying meal without the added sugars. The acorn squash, with its unique shape and vibrant color, not only looks appealing on the plate but also offers a rich source of vitamins and minerals.
Historically, acorn squash has been a staple in Native American cuisine, often roasted and served with various fillings. This dish pays homage to that tradition while adapting it for modern dietary needs. The combination of quinoa, a complete protein, and cranberries, known for their antioxidant properties, makes this recipe not just delicious but also health-conscious.
As you prepare this dish, you’ll find that the process is straightforward and rewarding. The squash is roasted until tender, allowing its natural sweetness to shine through, while the filling is a harmonious blend of flavors and textures. Plus, it’s a great way to impress guests at a dinner party or simply enjoy a cozy meal at home. Just remember, when it comes to stuffing, don’t be shy—pack it in! After all, it’s not just a meal; it’s a celebration of seasonal ingredients and wholesome eating.
Ingredients
- 2 acorn squash
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 0.5 cup dried cranberries
- 0.5 cup walnuts, chopped
- 0.5 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the squash, allowing it to caramelize and develop a rich flavor.
- Cut the acorn squash in half lengthwise and scoop out the seeds. You can use a spoon for this, but a melon baller works wonders too. Place the squash halves cut-side up on a baking sheet.
- Drizzle the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. This simple seasoning enhances the natural sweetness of the squash.
- Roast the squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork. You want it to be soft but not mushy.
- While the squash is roasting, rinse the quinoa under cold water to remove its natural coating, which can taste bitter. This step is crucial for a pleasant flavor.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes. This step builds a flavorful base for your filling.
- Stir in the cooked quinoa, dried cranberries, chopped walnuts, ground cinnamon, and parsley into the skillet. Mix well and cook for an additional 2-3 minutes to meld the flavors.
- Once the squash is done roasting, remove it from the oven and carefully fill each half with the quinoa mixture. Don’t be shy—pack it in generously!
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes. This final bake allows the flavors to combine beautifully.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.
- Serve warm, and enjoy your deliciously healthy stuffed acorn squash! It’s a dish that’s sure to impress, and who knows, it might just squash your cravings!
Nutrition (per serving)
- Calories: 280
- Carbs g: 40
- Protein g: 8
- Fat g: 10
- Sugar g: 5
