Savory Stuffed Acorn Squash

Instructions

1. 1

   Prepare and roast the acorn squash

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits.
   • Brush the cut sides and inside of the squash halves with 1 tablespoon of olive oil.
   • Place the squash halves cut-side down on the prepared baking sheet.
   • Roast for 35-40 minutes, or until the squash is tender and can be easily pierced with a fork.
2. 2

   Cook the quinoa

   • While the squash is roasting, combine the rinsed quinoa and low-sodium vegetable broth in a small saucepan.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. 3

   Make the savory filling

   • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 5-6 minutes.
   • Add the minced garlic and chopped mushrooms. Cook until the mushrooms have released their moisture and started to brown, about 7-8 minutes.
   • Stir in the cinnamon, nutmeg, black pepper, and salt. Cook for another minute until fragrant.
   • Remove the skillet from the heat. Stir in the cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Mix well to combine.
4. 4

   Stuff the squash and bake

   • Once the squash is tender, carefully remove it from the oven. Flip the halves over so they are cut-side up.
   • Divide the quinoa filling evenly among the four squash halves, mounding it in the center.
   • Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through.
   • Serve immediately.