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To make stuffed acorn squash with quinoa, you need fresh and healthy ingredients. Here’s what you will need: - 2 medium acorn squashes, halved and seeds removed - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1/2 cup dried cranberries - 1/2 cup walnuts, chopped - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1/2 teaspoon cinnamon - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Each ingredient plays a key role. The acorn squash serves as a sweet and tender shell. Quinoa adds protein and a nice texture. Dried cranberries bring a sweet touch, while walnuts add crunch. The onion and garlic provide depth of flavor. Herbs like thyme and spices like cinnamon brighten the dish. Olive oil helps everything blend nicely. For the full recipe, refer to the previous section. You will enjoy making this hearty and healthy dish. - Preheat the oven to 400°F (200°C). - Cut the acorn squashes in half and remove the seeds. - Brush the cut sides with olive oil. - Sprinkle salt and pepper on the squashes. - Place them cut side down on a baking sheet. - Roast for about 25-30 minutes until tender. - In a medium pot, combine quinoa and vegetable broth. - Bring to a boil, then reduce heat to simmer. - Cover and cook for 15-20 minutes until broth is absorbed. - Fluff the quinoa with a fork and set aside. - While the quinoa cooks, heat olive oil in a skillet. - Add the chopped onion and minced garlic. - Sauté for 3-4 minutes until softened. - Stir in dried cranberries and chopped walnuts. - Add dried thyme and cinnamon. - Season the mixture with salt and pepper. - Cook for an additional 2-3 minutes, mixing well. - Fold the cooked quinoa into the skillet mixture. - Stir until everything is fully combined. - Remove the acorn squashes from the oven. - Carefully flip them over and fill each half. - Stuff them generously with the quinoa filling. - Return the stuffed squashes to the oven. - Bake for an additional 10-15 minutes until heated through. - Once done, let cool slightly. - Garnish with fresh parsley before serving. For the full recipe, check the details above. When picking acorn squash, look for ones that feel heavy for their size. The skin should be dark green, firm, and free of soft spots or blemishes. A ripe squash has a nice sheen and is dense, indicating a good flavor. I prefer organic produce when possible. Organic squashes often taste better, as they grow without harmful pesticides. This choice is better for you and the earth. To get a perfect quinoa texture, rinse it well before cooking. This removes the bitter coating called saponin. Cook quinoa in vegetable broth for added flavor. The water-to-quinoa ratio is important; use two cups of broth for one cup of quinoa. For extra taste, try adding spices like cumin or paprika. You can also swap walnuts for almonds or use dried figs instead of cranberries. These changes can really elevate the dish. Stuffed acorn squash looks great on any table. Pair it with a fresh green salad or roasted veggies for a complete meal. You can also serve it with a drizzle of balsamic glaze. For presentation, arrange the stuffed squash on a large platter. Garnish with fresh parsley for color. This makes the dish pop and adds a fresh touch. You can find the full recipe in the earlier section. {{image_2}} You can easily make this dish vegan. Just use vegetable broth and skip any animal products. The quinoa filling is already plant-based, so it works well for vegans. For gluten-free options, quinoa is a great choice. It's naturally gluten-free, making this recipe safe for those with gluten allergies. Always check labels if you use packaged ingredients. To change the taste, try adding spices like cumin or paprika. Fresh herbs like basil or parsley can also brighten the dish. If you want a kick, add some red pepper flakes. Feel free to swap out nuts and dried fruits. Almonds, pecans, or hazelnuts can add a crunchy texture. Dried apricots or figs can bring a sweet twist. You can use an Instant Pot for a quicker meal. Cook the quinoa and squash at the same time. This method saves time and keeps your kitchen cool. If you love grilled flavors, try grilling the acorn squashes. This method adds a nice smoky taste. Just make sure to watch them closely to avoid burning. For lazy days, a slow cooker can be your friend. Simply combine all ingredients and let them cook slowly. This method makes the flavors blend nicely. Check out the Full Recipe for more details on making this dish! After enjoying your stuffed acorn squash, cool it down first. Place leftovers in an airtight container. Store it in the fridge. Your tasty dish will stay fresh for about 3 to 5 days. Make sure to label the container. This helps you remember when you made it. To freeze stuffed squashes, let them cool completely. Wrap each half tightly in plastic wrap. Place them in a freezer-safe bag. Squeeze out as much air as possible. You can freeze them for up to 3 months. When you're ready to eat, take them out. Thaw them in the fridge overnight. For quick thawing, use the microwave on low. For the best taste, reheat in the oven. Set it to 350°F (175°C). Place the stuffed squash in a baking dish with a little water to keep it moist. Bake for about 20 minutes. You can also use the microwave. However, microwaving might make the squash a bit soggy. If you prefer quick heat, use the microwave on medium power for 3 to 5 minutes. Always check the center to ensure it's warm. For the full recipe, check out the main article. Yes, you can swap quinoa for other grains. Brown rice, farro, or barley work well. Each grain offers a unique taste and texture. Remember to adjust cooking times and water amounts based on the grain you choose. For example, brown rice usually takes longer to cook than quinoa. Explore different grains to find your favorite. You can check if the acorn squash is done by poking it with a fork. If it goes in easily, the squash is cooked. The skin should look slightly wrinkled and the flesh tender. Roasting typically takes 25-30 minutes at 400°F. Always check for tenderness to ensure it’s ready for stuffing. Stuffed acorn squash pairs well with many sides. Consider serving it with: - A fresh green salad - Roasted Brussels sprouts - Garlic bread - Steamed broccoli - A light soup These sides complement the flavors of the squash and add texture to your meal. Absolutely! You can prepare the filling a day before. Just store it in the fridge. You can also roast the acorn squashes ahead of time. When ready to serve, stuff them and bake. This makes it easy for busy weeknights or gatherings. Toppings can really elevate your dish. Here are some ideas: - Crumbled feta cheese - Toasted pumpkin seeds - A drizzle of balsamic glaze - Fresh herbs like cilantro or chives - A sprinkle of chili flakes for heat These toppings can add a burst of flavor and texture to your stuffed acorn squash. For the full recipe, check out the link above. This recipe offers a tasty way to enjoy acorn squash. You learned how to select the right squash, prepare a flavorful filling, and bake them. I shared tips for storage, serving suggestions, and various adaptations. Now, you can impress anyone with this dish. Try different flavors and ingredients for fun. Cooking should be enjoyable, so make it your own! Happy cooking!

Stuffed Acorn Squash with Quinoa

Discover a delicious and healthy fall dish with this Stuffed Acorn Squash with Quinoa & Cranberries recipe. Perfectly roasted acorn squash is filled with a flavorful mix of quinoa, cranberries, and walnuts, making it a heartwarming meal for any occasion. Easy to prepare and packed with nutrients, this recipe is a must-try! Click through to explore the full recipe and impress your family and friends with this delightful dish!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup quinoa, rinsed

2 cups vegetable broth

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon cinnamon

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Brush the cut sides of the acorn squashes with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until tender.

      In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, or until all the broth is absorbed. Remove from heat and fluff with a fork.

        While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.

          Stir in the dried cranberries, chopped walnuts, dried thyme, cinnamon, and season with salt and pepper. Cook for an additional 2-3 minutes until everything is well combined.

            Fold the cooked quinoa into the skillet mixture, stirring until fully mixed.

              Remove the acorn squashes from the oven and carefully flip them over. Fill each half generously with the quinoa filling.

                Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.

                  Once done, remove from the oven and let cool slightly before garnishing with fresh parsley.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 4