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Stuffed Acorn Squash with Quinoa and Cranberries (classic)

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Stuffed acorn squash is a delightful dish that brings warmth and comfort to the table, especially during the fall and winter months. This classic version features tender acorn squash halves filled with a savory mixture of quinoa, dried cranberries, nuts, and spices, creating a beautiful balance of flavors and textures. The natural sweetness of the squash complements the tartness of the cranberries, while the quinoa adds a hearty, protein-rich base. It’s a dish that not only looks stunning but also offers a nutritious option for vegetarians and meat-lovers alike. Historically, acorn squash has been a staple in Native American cuisine, often roasted or baked to bring out its natural sweetness. The practice of stuffing vegetables dates back centuries, with various cultures around the world embracing this technique to create hearty meals. This recipe pays homage to that tradition, making it a perfect centerpiece for your holiday table or a cozy weeknight dinner. Plus, it’s a great way to sneak in some extra veggies—because who doesn’t want to feel a little virtuous while indulging? To prepare this dish, you’ll need to roast the acorn squash until it’s tender and caramelized, which enhances its natural sweetness. The stuffing is a simple yet flavorful combination of cooked quinoa, cranberries, nuts, and spices, all mixed together and spooned into the roasted squash halves. As you bake the stuffed squash, the flavors meld beautifully, creating a dish that’s as comforting as a warm hug on a chilly evening. And let’s be honest, if you can make a vegetable look this good, you might just convince the kids that eating their greens is a fun adventure! So, gather your ingredients and get ready to impress your family and friends with this stunning stuffed acorn squash. It’s not just a meal; it’s a celebration of the season, a nod to tradition, and a delicious way to enjoy the bounty of fall. Just remember, if anyone asks why you’re serving squash for dinner, you can always say it’s because you’re “squashing” the competition in the kitchen!

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Stuffed Acorn Squash with Quinoa and Cranberries
Variant: classic Servings: 4 Total: 70 mins

Ingredients

  • 2 acorn squash
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 0.5 cup dried cranberries
  • 0.5 cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C). This temperature will help caramelize the squash, enhancing its natural sweetness.
  2. Cut the acorn squash in half lengthwise and scoop out the seeds using a spoon. This will create a cavity for the delicious stuffing.
  3. Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. This adds flavor and helps with browning.
  4. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender.
  5. While the squash is roasting, rinse the quinoa under cold water to remove its natural bitterness. This step is crucial for a pleasant flavor.
  6. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  7. Once the quinoa is cooked, remove it from the heat and stir in the dried cranberries, chopped walnuts, maple syrup, cinnamon, and remaining olive oil. This mixture will be the flavorful stuffing.
  8. After the squash has roasted for 30 minutes, carefully flip the halves over so the cut side is facing up. This allows the stuffing to sit nicely.
  9. Spoon the quinoa mixture generously into each squash half, packing it slightly to ensure it holds together. This is where the magic happens!
  10. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the squash is tender.
  11. Remove the squash from the oven and let it cool for a few minutes. This resting time helps the flavors meld together.
  12. Before serving, sprinkle with fresh parsley for a pop of color and freshness. It’s like the finishing touch on a masterpiece!
  13. Serve warm, and enjoy the delightful combination of flavors and textures. Your guests will be asking for seconds, so be prepared!
  14. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat in the oven or microwave when you're ready to enjoy again.

Nutrition (per serving)

  • Calories: 350
  • Carbs g: 60
  • Protein g: 10
  • Fat g: 10
  • Sugar g: 8
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Tags: vegetarian, fall, holiday, stuffed squash, quinoa, cranberries

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