Autumn Harvest Stuffed Acorn Squash Recipe

Today’s Unique Creation: Autumn Harvest Stuffed Acorn Squash

As the crisp autumn air settles in, I find myself craving warm and comforting dishes that celebrate the flavors of the season. Today, I’m excited to share with you my recipe for Autumn Harvest Stuffed Acorn Squash. This dish is not only delicious and satisfying but also a beautiful centerpiece for any fall gathering.

Ingredients:

Kitchen Tools:

To begin, preheat your oven to 375°F (190°C). Cut the acorn squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-40 minutes, or until tender.

While the squash is roasting, heat a drizzle of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant. In a large mixing bowl, combine the cooked quinoa, chickpeas, sautéed onion and garlic, dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and pepper. Mix well to incorporate all the flavors.

Once the acorn squash is done roasting, remove them from the oven and carefully flip them over. Fill each squash half with the quinoa mixture, packing it in until heaping. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, allowing the flavors to meld together.

The cooked dish weighs approximately 1100g and serves 4 people. Each serving is around 275g, and the approximate calorie count per serving is 350 calories.

For a unique twist, try adding a drizzle of balsamic glaze or a sprinkle of goat cheese on top of the stuffed acorn squash before serving. These additions will elevate the flavors and make this dish truly unforgettable.

I hope you enjoy making and sharing this Autumn Harvest Stuffed Acorn Squash with your loved ones. Feel free to get creative with the ingredients and make this recipe your own. Happy cooking!