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- 2 medium acorn squashes, halved and seeds removed: These squashes have a sweet flavor and a lovely texture. - 1 cup quinoa, rinsed: Quinoa adds protein and a nice nutty taste. - 2 cups vegetable broth: Use low-sodium broth for a healthier option. - 1/2 cup dried cranberries: They bring sweetness and a chewy texture. - 1/2 cup walnuts, chopped: Walnuts add crunch and healthy fats. - 1 small onion, diced: Onions give a strong base flavor. - 2 cloves garlic, minced: Garlic adds depth and aroma. - 1 teaspoon ground cinnamon: This spice adds warmth and sweetness. - 1/2 teaspoon nutmeg: Nutmeg enhances the dish with a hint of earthiness. - Salt and pepper to taste: These seasonings bring all the flavors together. - 2 tablespoons olive oil: Olive oil helps cook the filling and adds richness. - Fresh parsley for garnish: This herb brightens the dish and adds color. - You can swap quinoa for rice or couscous if needed. - If you have nut allergies, replace walnuts with pumpkin seeds or omit them. - For a sweeter taste, try using golden raisins instead of cranberries. - Always check labels for allergens in pre-packaged ingredients. This stuffed acorn squash recipe is easy to adapt. For the full recipe, check the details above. 1. Preheat your oven to 400°F (200°C). This helps cook the acorn squash evenly. 2. Cut the acorn squashes in half and remove the seeds. Place them cut side up on a baking sheet. 3. Drizzle 1 tablespoon of olive oil over the squash. Season with salt and pepper to taste. 4. Roast the squash in the oven for about 30-35 minutes. You want them tender and easy to pierce with a fork. 5. While the squash roasts, bring 2 cups of vegetable broth to a boil in a medium saucepan. 6. Rinse 1 cup of quinoa under cold water. Add it to the boiling broth. 7. Lower the heat, cover, and let it simmer for about 15 minutes. All the liquid should be absorbed. 1. In a skillet, heat the remaining tablespoon of olive oil over medium heat. 2. Add 1 small diced onion and sauté for 3-4 minutes. Cook until the onion turns translucent. 3. Stir in 2 minced garlic cloves and cook for another minute. This adds great flavor. 4. Add the cooked quinoa to the skillet. Mix in 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/2 teaspoon nutmeg. 5. Season with salt and pepper. Stir well to combine. Cook for another 2-3 minutes until everything is heated through. 1. Once the acorn squashes are done roasting, take them out of the oven. 2. Fill each half generously with the quinoa mixture. Press it down a bit to fit. 3. Return the stuffed squashes to the oven for an extra 10 minutes. This warms the filling and crisps the top. 4. Remove from the oven and let them cool for a few minutes. 5. Garnish with fresh parsley before serving. Follow these steps from the Full Recipe, and you will have a delicious meal to enjoy! - Optimal baking times and temperatures: Bake your stuffed acorn squash at 400°F (200°C). Roast the squash for 30-35 minutes. This time allows the squash to become tender and sweet. - How to check for doneness: Insert a fork into the squash. If it goes in easily, the squash is ready. - Ideas for garnishing and serving: Serve the stuffed squash on a rustic wooden board. Add extra chopped walnuts for crunch and sprinkle fresh parsley on top. This makes the dish look vibrant and inviting. - Recommendations for side dishes: Pair the squash with a fresh green salad or roasted vegetables. A tangy vinaigrette complements the flavors well. - Suggestions for spices or extras to add to the filling: Try adding a pinch of cayenne pepper for heat. You can also mix in some feta cheese for creaminess. Swap cranberries for raisins or apples for a different taste. {{image_2}} You can easily make this recipe plant-based. Just replace the vegetable broth with water. For added flavor, use vegetable stock. You can skip the cranberries or use fresh fruit if you prefer. Walnuts can be swapped for seeds like pumpkin or sunflower. This keeps the crunch and adds healthy fats. If you want to add protein, consider ground turkey or beef. Cook the meat in the skillet before adding the onion and garlic. For a plant-based option, try adding chickpeas or lentils. They not only boost protein but also add texture. You can also mix in tofu, which absorbs flavors well. Change the filling based on what’s in season. In spring, add peas and asparagus for freshness. In summer, use zucchini and bell peppers for a bright taste. In winter, consider adding roasted root vegetables like carrots or sweet potatoes. This keeps your dish exciting and supports local farms. You can store leftover stuffed acorn squash in the fridge. Place the squash in an airtight container. This keeps it fresh for up to four days. Make sure to let it cool completely before sealing it. This step helps prevent moisture build-up, which can make it soggy. If you want to freeze your stuffed acorn squash, first wrap each half in plastic wrap. Then, place them in a freezer bag. This method helps keep out air and prevents freezer burn. You can freeze the stuffed squash for up to three months. When you're ready to eat, let them thaw in the fridge overnight. To reheat stuffed acorn squash, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the squash on a baking tray and cover it with foil. This helps keep moisture in and prevents drying out. Heat for about 20 minutes, or until warm. You can also use a microwave, but be cautious. Heat it in short bursts to avoid making it rubbery. Enjoy your meal! How long does it take to cook acorn squash? Cooking acorn squash usually takes about 30 to 35 minutes in the oven. You want it tender and easy to pierce with a fork. The roasting time can vary based on the size of the squash, so check it around the 30-minute mark. Can I use other types of squash for this recipe? Yes, you can use other squash types, like butternut or spaghetti squash. They can give a different taste and texture. Just adjust your cooking time based on the squash you choose. Stuffed acorn squash is both healthy and filling. Here’s a quick breakdown of the nutritional info per serving: - Calories: Approximately 350 - Carbohydrates: About 50 grams - Protein: Roughly 10 grams - Fat: About 15 grams - Fiber: Around 8 grams These numbers can change based on your ingredients. Using less oil or more veggies can lighten the meal. Stuffed acorn squash pairs well with many sides. Here are some ideas: - A simple green salad with a light vinaigrette - Roasted Brussels sprouts for a hearty side - Quinoa pilaf with herbs for extra flavor - A warm apple cider to match the autumn theme These options will enhance your meal and create a cozy dining experience. For the complete preparation steps, refer to the Full Recipe. This guide detailed how to make stuffed acorn squash. We covered ingredients, preparation, and tips for the best results. You learned about cooking, stuffing, and serving this dish beautifully. Remember, you can customize it with different flavors and ingredients. Always store leftovers properly to enjoy them later. Cooking can be fun and creative. Now, it's your turn to try this recipe in your kitchen. Enjoy the process and the delicious outcome!

Stuffed Acorn Squash with Quinoa

Embrace the flavors of fall with this delicious Autumn Harvest Stuffed Acorn Squash recipe! Perfectly roasted acorn squashes are filled with a savory quinoa mixture, featuring cranberries and walnuts for a delightful twist. This dish is not only a feast for the eyes but also a nourishing option for your autumn table. Click to explore the full recipe and bring this stunning seasonal dish to your holiday gatherings!
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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, diced

2 cloves garlic, minced

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the acorn squash halves, cut side up, on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes, or until the squash is tender and easily pierced with a fork.

      While the squash is roasting, in a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

        In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.

          Add the cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for an additional 2-3 minutes until everything is heated through.

            Once the acorn squashes are cooked, remove them from the oven. Fill each half generously with the quinoa mixture.

              Return the stuffed acorn squashes to the oven for an additional 10 minutes to warm through and slightly crisp the top.

                Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    - Presentation Tips: Serve the stuffed squashes on a rustic wooden board, garnished with additional chopped walnuts and a sprinkle of parsley for an autumn-inspired dining experience.