Quinoa-Stuffed Acorn Squash with Cranberry Maple Drizzle

This Quinoa-Stuffed Acorn Squash is a festive and nutritious dish that perfectly embodies the essence of fall. With its sweet and savory filling of quinoa, tart cranberries, and crunchy nuts, it’s not only visually appealing but also a wholesome option for any meal.

The acorn squash acts as a beautiful edible bowl, and when roasted, it develops a tender texture with a hint of natural sweetness. The addition of a maple glaze ties all the flavors together, creating a dish that is both comforting and elegant.

Quinoa-Stuffed Acorn Squash with Cranberry Maple Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 320 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 medium acorn squash
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
4. Meanwhile, in a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed.
5. In a mixing bowl, combine cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, and season with salt and pepper. Stir in half of the maple syrup.
6. Remove the roasted squash from the oven and carefully flip them over. Fill each half with the quinoa mixture, pressing gently to pack it in.
7. Drizzle the remaining maple syrup over the stuffed squash and return them to the oven. Bake for an additional 10-15 minutes.
8. Remove from oven, garnish with fresh parsley, and serve warm.

Notes

For a vegan option: Simply omit the honey or maple syrup if avoiding animal products completely. Use agave syrup as an alternative.

To ensure the acorn squash cooks evenly, cut the squash in half lengthwise and scoop out the seeds prior to roasting. A drizzle of olive oil and a sprinkle of salt will enhance its flavor.

If you want to add variety, consider substituting the cranberries with dried cherries or apricots for a different taste. You can also add cooked black beans for an extra protein boost.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.