Stuffed Acorn Squash

Stuffed acorn squash is a delightful vegetarian dish featuring roasted squash filled with a savory blend of quinoa, cranberries, and nuts. This hearty meal is not only flavorful but also packed with nutrients, making it perfect for a satisfying lunch.

Ingredients

• 2 acorn squashes - medium-sized
• 1 cup quinoa - rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup walnuts - chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt - to taste
• Pepper - to taste
• 2 tablespoons olive oil
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut each acorn squash in half vertically and scoop out the seeds.
3. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes, or until tender.
5. While the squash is roasting, combine quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
6. In a bowl, mix the cooked quinoa, cranberries, walnuts, cinnamon, nutmeg, salt, and pepper to taste.
7. Once the squash is done, remove it from the oven and carefully flip them over.
8. Spoon the quinoa mixture into each squash half, pressing down gently to pack it in.
9. Return the stuffed squash to the oven and bake for an additional 10 minutes.
10. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, promoting digestive health and aiding in weight management.

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