Savor the Season with Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Stuffed Acorn Squash

Today, I’m sharing my recipe for Autumn Harvest Stuffed Acorn Squash. As the weather cools down and the leaves start to change colors, I love preparing dishes that celebrate the flavors of fall. This dish is perfect for a cozy night in or for impressing guests at a dinner party.

Ingredients:

• 2 small acorn squash (600g)
• 1 cup quinoa (180g)
• 1 large apple, diced (150g)
• 1/2 cup dried cranberries (80g)
• 1/2 cup chopped walnuts (60g)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Kitchen Tools:

• baking sheet
• knife
• spoon
• saucepan

To start, preheat the oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30-35 minutes, or until tender.

While the squash is roasting, cook the quinoa according to package instructions in a saucepan. Once cooked, fluff the quinoa with a fork and set aside.

In a large mixing bowl, combine the cooked quinoa, diced apple, dried cranberries, chopped walnuts, cinnamon, nutmeg, salt, and pepper. Mix everything together until well combined.

Once the squash is tender, remove them from the oven and carefully flip them over. Fill each squash half with the quinoa mixture, packing it down slightly.

Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until heated through.

Serve the Autumn Harvest Stuffed Acorn Squash warm, garnished with a sprinkle of extra cinnamon or a drizzle of maple syrup if desired.

This recipe makes 4 servings, with each serving weighing approximately 300g. One serving of this dish is around 350 calories.

One unique tip for this recipe is to sprinkle a little bit of brown sugar on top of the stuffed squash before baking for an extra touch of sweetness.

I hope you enjoy making and eating this Autumn Harvest Stuffed Acorn Squash as much as I do! Feel free to customize the filling with your favorite fall ingredients and make it your own. Happy cooking!