Stuffed Acorn Squash with Quinoa and Cranberries is a perfect dish to showcase the flavors of fall. With its rich, nutty taste and a touch of sweetness from the cranberries, this recipe offers a hearty and satisfying meal that’s as beautiful as it is delicious. It's perfect for a cozy dinner or a festive holiday side.
Acorn squashes serve as the edible bowl, providing a tender and slightly sweet base that pairs beautifully with the filling. Quinoa is our grain of choice, offering a nice texture and a boost of protein. For liquid, we're using vegetable broth instead of water, which infuses the quinoa with richer flavor.
Dried cranberries add a pop of sweetness and color, while pecans bring a delightful crunch. The onion and garlic form the aromatic foundation of our stuffing, enhanced by a hint of thyme. A sprinkle of salt and black pepper balances the flavors, and olive oil ensures everything cooks nicely. Finally, a garnish of fresh parsley adds a bright finish.
This dish pairs beautifully with a light, crisp salad, perhaps with arugula or spinach, dressed with a lemon vinaigrette. For a more substantial meal, consider serving it alongside a creamy soup like butternut squash or tomato bisque.
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Take your two medium acorn squashes, cut them in half lengthwise, and scoop out the seeds with a spoon. It’s a bit like carving a pumpkin, but much easier!
Brush the cut sides of the squash halves with a tablespoon of olive oil. This step helps them roast beautifully and develop a nice caramelization. Place them cut side down on the prepared baking sheet. Pop them into the oven and let them roast for 25-30 minutes, or until they’re fork-tender.
While the squash is getting cozy in the oven, rinse your quinoa under cold water using a fine-mesh sieve. This removes the natural coating called saponin, which can taste bitter. In a medium saucepan, bring 2 cups of vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover it up, and let it simmer for about 15 minutes until the liquid is absorbed.
As the quinoa cooks, heat a tablespoon of olive oil in a skillet over medium heat. Toss in the diced onion and minced garlic, sautéing them until they’re translucent and aromatic, about 3-4 minutes. Stir in the dried cranberries and chopped pecans, letting them mingle with the onions and garlic for a minute.
Once the quinoa is ready, add it to the skillet along with a teaspoon of dried thyme, half a teaspoon of salt, and a quarter teaspoon of black pepper. Stir everything together and let it cook for another 2-3 minutes, allowing the flavors to meld.
Take the squash out of the oven and let them cool slightly. Flip them over and fill each half generously with the quinoa mixture, pressing it down gently to pack it in. Return the stuffed squashes to the oven and bake for an additional 10 minutes.
Before serving, sprinkle each squash with freshly chopped parsley for a touch of color and freshness. Enjoy!
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