Harvest Stuffed Acorn Squash

$- 2 medium acorn squashes, halved and seeds removed - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup dried cranberries - 1 cup walnuts, chopped and toasted - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1 tablespoon olive oil (plus more for drizzling) - Salt and pepper to taste - Fresh parsley, chopped, for garnish You can add some extra flavor with these options: - Feta cheese for a creamy twist - Spinach or kale for a green boost - Chopped apples for added sweetness - Different nuts like pecans or almonds When picking acorn squashes, look for these signs: - Choose squashes that feel heavy for their size. - Check for a firm skin without soft spots. - Look for a rich, dark green color. - A matte finish often means it is fresh. These tips will help you find the best acorn squashes for your dish. Enjoy the cooking process and let your flavors shine! {{ingredient_image_2}} 1. Preheat your oven to 400°F (200°C). 2. Cut the acorn squashes in half and scoop out the seeds. 3. Place the squash halves on a baking sheet, cut side up. 4. Drizzle olive oil on the squashes and sprinkle with salt and pepper. 5. Roast them for 25-30 minutes until tender. 6. While they roast, rinse the quinoa in a fine sieve. 7. In a medium pot, combine rinsed quinoa and vegetable broth. 8. Bring to a boil and then lower the heat. 9. Cover and simmer for about 15 minutes. 10. Heat olive oil in a large skillet over medium heat. 11. Add chopped onion and minced garlic, cooking until soft. 12. Mix in cranberries, walnuts, cinnamon, nutmeg, and cooked quinoa. 13. Season with salt and pepper, stirring well. 14. Once the squash is roasted, fill them with the quinoa mix. 15. Press the stuffing down lightly to pack it in. 16. Bake the stuffed squashes for 10-15 more minutes. 17. Remove them from the oven and add chopped parsley on top. - Roasting the squash takes about 25-30 minutes. - Cooking the quinoa takes around 15 minutes. - Baking the stuffed squash needs an extra 10-15 minutes. - Total time is about 1 hour to make this dish. - Use a bright plate for serving. - Arrange the stuffed halves neatly, cut side up. - Garnish with fresh parsley for color. - Add a drizzle of olive oil for shine. - Consider placing cranberries around the plate for a pop. To make quinoa fluffy, rinse it well. This helps remove any bitter taste. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring the broth to a boil, then lower the heat and cover. Cook it for about 15 minutes. After cooking, let it sit for 5 minutes. Fluff it gently with a fork. This method ensures each grain is light and airy. Seasoning your stuffing is key to great flavor. For a warm touch, use ground cinnamon and nutmeg. They pair well with quinoa and dried cranberries. You can also add garlic powder or onion powder for depth. If you like heat, try adding a pinch of cayenne pepper. Always taste your mixture before stuffing. This way, you can adjust the salt and pepper to your liking. When serving stuffed acorn squash, a beautiful presentation matters. Use a large serving platter to arrange the halves. Drizzle with olive oil for shine. Add fresh herbs like parsley on top for color. You can also sprinkle extra toasted walnuts for crunch. If you want, serve with a side of cranberry sauce. This adds a festive touch and extra flavor. Pro Tips Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size. This ensures they are fresh and have the best flavor. Toast Your Walnuts: Toasting walnuts enhances their flavor and adds a delightful crunch to your stuffing. Just a few minutes in a dry skillet will do the trick. Make It Ahead: You can prepare the quinoa stuffing in advance and store it in the fridge. Just stuff the squashes and bake them when you’re ready to serve. Experiment with Spices: Feel free to get creative with the spices! Adding a pinch of cayenne or some fresh herbs can elevate the flavor profile of the stuffing. {{image_4}} You can easily make this dish vegan by swapping the vegetable broth for a homemade version. Use water and add spices for flavor. For gluten-free, ensure your quinoa is certified gluten-free. It naturally fits this diet. You can switch up the stuffing to add your favorite tastes. Try diced apples for sweetness or add bell peppers for crunch. Chickpeas can add protein and make it heartier. You can also use different nuts like pecans or almonds. Serve the stuffed squash on a bed of fresh greens. This adds color and freshness. You can also drizzle a balsamic glaze over the top for extra flavor. For a fun twist, serve with a side of roasted veggies or a grain salad. To store leftover stuffed squash, let it cool first. Then, place it in an airtight container. Make sure to cover it well. You can keep it in the fridge for up to three days. If you have more than you can eat, freezing is a great option. If you want to freeze stuffed squash, follow these steps. Wrap each half tightly in plastic wrap. Then, place them in a freezer bag or container. They can last in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight for best results. To reheat stuffed squash, preheat your oven to 350°F (175°C). Place the squash on a baking sheet. Cover it loosely with foil to keep it moist. Bake for about 20 minutes or until heated through. You can also microwave it for a quicker option, but the oven gives the best taste. Enjoy your delicious leftovers! Yes, you can prepare stuffed acorn squash in advance. You can roast the squashes and make the filling the day before. Store them separately in the fridge. When you’re ready to serve, fill the squashes and bake them for a warm meal. Stuffed acorn squash pairs well with many dishes. Here are a few ideas: - A fresh green salad for crunch. - Roasted Brussels sprouts for a seasonal touch. - Mashed potatoes or sweet potatoes for comfort. - A warm bread roll to soak up flavors. You can tell the squash is done when it is tender. Use a fork to poke the flesh. It should slide in easily. The edges may also brown slightly, giving it a nice look. Enjoy this tasty dish! We explored delicious stuffed acorn squash, detailing key ingredients and cooking steps. I offered tips for fresh ingredients and cooking timing to ensure success. Customizing your dish lets you cater to tastes and diets. I shared storage tips to keep your leftovers fresh and tasty. With these insights, you can impress your family and friends with a fantastic meal. Enjoy the process and watch your skills grow. You can create amazing meals that everyone will love!$

A delicious and healthy dish featuring acorn squash stuffed with quinoa, cranberries, and walnuts.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, thoroughly rinsed
2 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup dried cranberries
1 cup walnuts, chopped and toasted
1 teaspoon ground cinnamon
1 2 nutmeg
1 tablespoon olive oil (plus more for drizzling)
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, place the halved acorn squashes cut side up. Lightly drizzle them with olive oil and sprinkle generously with salt and pepper. Roast in the oven for approximately 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squashes are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for around 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
Stir in the dried cranberries, toasted walnuts, ground cinnamon, nutmeg, and the cooked quinoa. Season the mixture generously with salt and pepper to taste, stirring well to ensure all ingredients are combined.
Once the acorn squashes are perfectly roasted, remove them from the oven. Carefully spoon the quinoa stuffing mixture into each half, pressing it down slightly to pack it in.
Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes. This allows the flavors to meld beautifully and the tops to become slightly golden.
After baking, remove the squashes from the oven and sprinkle them with fresh chopped parsley for a pop of color and freshness before serving.

Notes

Feel free to add other nuts or dried fruits to the stuffing.

Keyword acorn squash, stuffed squash, vegetarian