Fall Perfection: Quinoa-Stuffed Acorn Squash Recipe

Perfect Fall Recipe: Quinoa-Stuffed Acorn Squash

As the leaves start to change color and the weather begins to cool, I find myself craving warm and hearty dishes that celebrate the flavors of fall. Today, I want to share with you a recipe for Quinoa-Stuffed Acorn Squash that is not only delicious but also a feast for the eyes.

For this recipe, you will need the following ingredients:

• 2 small acorn squash
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley

To prepare this dish, you will need the following kitchen tools:

• baking sheet
• knife
• saucepan
• spoon

Preheat your oven to 400°F (200°C). Cut the acorn squash in half vertically and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper and roast in the oven for 30-35 minutes, or until the squash is fork-tender.

In the meantime, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and simmer covered for 15 minutes, or until all the broth is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

In a large skillet, heat olive oil over medium heat. Add the diced red onion, minced garlic, walnuts, and dried cranberries. Cook for 5-7 minutes, or until the onion is translucent and the nuts are toasted.

Combine the cooked quinoa with the onion mixture in the skillet. Season with salt, pepper, and chopped parsley, and stir to combine.

Once the acorn squash is cooked, flip the halves over on the baking sheet. Fill each squash half with the quinoa mixture, pressing down gently to pack it in.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through and slightly crispy on top.

Once ready, remove from the oven and let it cool slightly before serving. Enjoy the flavors of fall in every bite of this Quinoa-Stuffed Acorn Squash!

The approximate total weight of the cooked dish is 1200 grams, with 4 servings at 300 grams each. One serving is estimated to have around 350 calories.

A clever tip for this recipe is to drizzle a little balsamic glaze over the stuffed squash before serving to add a touch of sweetness and acidity that will complement the savory flavors beautifully.

I hope you give this recipe a try and make it your own with any additional ingredients you love. Happy cooking!