Cranberry Pecan Quinoa Stuffed Acorn Squash

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4

Calories: ~380 per serving

Ingredients

• 2 medium acorn squashes, halved and seeded

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 cup fresh or dried cranberries

• ½ cup chopped pecans, toasted

• ½ tsp cinnamon

• ¼ tsp nutmeg

• 2 tbsp maple syrup

• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Brush acorn squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

3. Roast 25–30 minutes until tender.

2. Cook the Quinoa

1. In a medium pot, bring vegetable broth to a boil.

2. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Fluff with a fork.

3. Make the Filling

1. In a skillet, sauté onion and garlic with a little olive oil until softened (3–4 minutes).

2. Stir in cooked quinoa, cranberries, toasted pecans, cinnamon, nutmeg, and maple syrup. Mix until well combined.

3. Adjust seasoning with salt and pepper.

4. Assemble and Bake

1. Flip roasted squash cut-side up.

2. Spoon quinoa mixture into each squash half generously.

3. Bake 10–15 more minutes until heated through and slightly golden on top.

5. Serve

• Garnish with fresh parsley.

• Serve as a festive side or a vegetarian main dish.