A delightful vegetarian dish featuring roasted acorn squash halves filled with a savory and sweet mixture of quinoa, cranberries, and pecans. This recipe is perfect for a cozy fall dinner or a festive holiday side dish, offering a wonderful balance of textures and flavors. It is a healthy and satisfying plant-based meal.
Stuffed Acorn Squash Recipe
A delightful vegetarian dish featuring roasted acorn squash halves filled with a savory and sweet mixture of quinoa, cranberries, and pecans. This recipe is perfect for a cozy fall dinner or a festive holiday side dish, offering a wonderful balance of textures and flavors. It is a healthy and satisfying plant-based meal.
Ingredients
- 1 large acorn squash cut in half
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cooked quinoa
- 0.5 cup dried cranberries
- 0.5 cup chopped pecans toasted
- 0.25 cup vegetable broth
- 2 tbsp fresh parsley chopped
- 1 clove garlic minced
- 1 tbsp maple syrup optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place acorn squash halves cut-side up on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
- Roast for 30-35 minutes, or until squash is tender.
- While squash roasts, combine cooked quinoa, dried cranberries, chopped pecans, vegetable broth, parsley, and minced garlic in a bowl. Mix well.
- Carefully remove squash from the oven. Fill each squash half with the quinoa mixture.
- Return to the oven and bake for another 10-15 minutes, or until filling is heated through and lightly golden.
- If desired, drizzle with maple syrup before serving. Serve warm.
Notes
For extra richness, drizzle with maple syrup before serving. You can also add crumbled feta cheese or goat cheese for a tangy note. Leftovers store well in the fridge for up to 3 days. For a heartier meal, consider adding cooked black beans or lentils to the filling.
