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To make the stuffed acorn squash, gather these key ingredients: - 2 medium acorn squashes, halved and seeds removed - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth (or water) - 1 cup cooked chickpeas (canned or boiled) - 1/2 cup dried cranberries - 1/4 cup chopped pecans - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish For a little extra flair, consider these garnishes: - A drizzle of olive oil - Extra cranberries for a pop of color - Chopped pecans for crunch - Fresh herbs, like parsley or cilantro You can easily swap some ingredients for different flavors: - Use brown rice instead of quinoa for a heartier texture. - Swap chickpeas for black beans or lentils for a change. - Try walnuts or almonds in place of pecans for a different nutty flavor. - If you want a sweet touch, consider adding diced apples or pears. These options let you customize the recipe to your taste or what you have on hand. Check out the Full Recipe to dive deeper into this delightful dish! To start, you need to preheat your oven to 400°F (200°C). This step warms the oven for roasting the squash. Next, take the halved acorn squashes and place them cut-side up on a baking sheet. Brush each half with olive oil. I like to use about 1 tablespoon per half. Then, sprinkle salt and black pepper on top. Roast the squash for 25 to 30 minutes. You want the squash to be tender and easy to pierce with a fork. While the squash roasts, it's time to cook the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. After that, add 1 cup of rinsed quinoa. Cover the pot and lower the heat. Let it simmer on low for about 15 minutes. When done, the quinoa will be fluffy, and all the liquid should be absorbed. Remove it from the heat but keep it covered for another 5 minutes. This steaming step makes the quinoa even better. Now, let’s make the filling. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add a small diced onion and sauté it for about 5 minutes. The onion should turn translucent. Next, stir in 2 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of ground cinnamon. Cook this mix for about 1 minute until you smell the great aroma. Then, add 1 cup of cooked chickpeas, 1/2 cup of dried cranberries, and 1/4 cup of chopped pecans. Stir everything well and let it cook for another 3 to 4 minutes. This helps all the flavors mix. Finally, fluff your cooked quinoa with a fork and add it to the skillet. Mix everything well and season with salt and black pepper to taste. Now your filling is ready for the squash! For the full recipe, you can refer back to the ingredients list. To make stuffed acorn squash shine, use roasting as your main cooking method. Roasting gives the squash a sweet, caramelized flavor that takes this dish to the next level. When you roast, make sure to cut the squash in half and scoop out the seeds first. Brush them with olive oil and sprinkle with salt. This helps the squash cook evenly. For tender squash, roast at 400°F (200°C). This temperature creates a nice balance between cooking through and browning. Cook for about 25-30 minutes, until a fork easily pierces the flesh. If you want extra tenderness, you can cover the squash with foil during the first half of cooking. This traps steam and helps make it soft. To boost flavors, add spices to the quinoa mix. Ground cumin and cinnamon work wonders. You can also include fresh herbs like thyme or rosemary for a fragrant twist. Consider adding a splash of lemon juice for brightness. If you enjoy a bit of heat, add a pinch of red pepper flakes. To make your meal more colorful, top the dish with extra cranberries and pecans before serving. Remember, you can find the full recipe for stuffed acorn squash with quinoa and cranberries to get all the tasty details! {{image_4}} You can easily make this dish vegetarian by swapping out the chickpeas. Try using lentils or black beans instead. Both options add protein and flavor. You can also use roasted vegetables like zucchini or bell peppers for extra taste and texture. Mix in some spinach or kale for a nutrient boost. The main ingredient, quinoa, is naturally gluten-free. If you want to add grains, choose gluten-free options like rice or millet. Always check labels on ingredients like broth and spices to ensure they are gluten-free. This way, you can enjoy a safe and tasty meal. Use seasonal ingredients to change the flavor of the stuffing. In fall, add apples or pears for sweetness. In winter, try adding brussels sprouts or sweet potatoes. Spring brings fresh herbs like mint or basil, while summer allows for tomatoes or corn. These swaps keep the dish fresh and exciting all year round. You can find the full recipe to explore more options. After you make the stuffed acorn squash, let it cool to room temperature. Store leftovers in an airtight container. Place it in the fridge for up to three days. This keeps the flavors fresh and safe. If you plan to eat it later, cover each half well to avoid drying out. You can freeze stuffed acorn squash for longer storage. Wrap each half tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. They will last for about three months in the freezer. When you are ready to enjoy them, thaw in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the stuffed squash on a baking sheet. Cover with aluminum foil to retain moisture. Heat for about 20-25 minutes, or until warmed through. You can also use the microwave. Place a half in a microwave-safe dish and cover it. Heat for 3-5 minutes, checking often to avoid overcooking. Enjoy your delicious meal again! For the full recipe, check out the details above. Cooking acorn squash usually takes about 25 to 30 minutes. First, you roast it in the oven at 400°F (200°C). You want it tender enough to pierce easily with a fork. This time may vary a bit, depending on the size of the squash. Keep an eye on it to avoid overcooking. Yes, you can prepare the stuffing a day ahead. Cook the quinoa and mix it with the chickpeas, cranberries, and spices. Store it in the fridge until you are ready to stuff the squash. This makes the cooking process faster and easier on the day you plan to serve it. Stuffed acorn squash pairs well with a simple green salad or roasted vegetables. You could also serve it with a light soup for a complete meal. For a festive touch, consider adding cranberry sauce or a dollop of yogurt on the side. This recipe is already vegan-friendly! It uses quinoa, chickpeas, and cranberries for a hearty filling. You can enjoy the stuffed acorn squash without any animal products. For added flavor, consider using vegetable broth instead of water when cooking the quinoa. For the full recipe, check out the details above. Stuffed acorn squash with quinoa is a tasty dish. We covered the ingredients, preparation, and cooking steps. I shared tips to make cooking easier and your dish more flavorful. You can also explore variations to suit your taste or dietary needs. Remember, you can store leftovers well and reheat them easily. Enjoy this healthy, satisfying meal anytime. Try it out and share your results!

Stuffed Acorn Squash with Quinoa

Delight your taste buds with this delicious stuffed acorn squash recipe featuring quinoa and cranberries! This healthy dish is perfect for any occasion, offering a delightful blend of flavors and textures. Follow our simple step-by-step instructions to create a stunning and nutritious meal that’s sure to impress. Click through to discover how to make this flavorful stuffed acorn squash and elevate your dinner table!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cooked chickpeas (canned or boiled)

1/2 cup dried cranberries

1/4 cup chopped pecans

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground cinnamon

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Fresh parsley or cilantro for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to preheat while you prepare the squash.

    Prepare the Acorn Squash: Place the halved acorn squashes on a baking sheet, with the cut sides facing up. Brush each half generously with 1 tablespoon of olive oil, then sprinkle with salt and freshly ground black pepper. Roast the squash in the preheated oven for 25-30 minutes, or until they are tender and can be easily pierced with a fork.

      Cook the Quinoa: While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, cover the pot, and reduce the heat to low. Let it simmer gently for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove the saucepan from the heat and keep it covered for an additional 5 minutes to allow it to steam.

        Sauté the Aromatics: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 5 minutes. Stir in the minced garlic, cumin, and cinnamon, and cook for an additional minute, stirring constantly until fragrant.

          Combine the Filling: Add the cooked chickpeas, dried cranberries, and chopped pecans to the skillet. Stir well and cook for another 3-4 minutes to allow the flavors to meld together nicely.

            Mix in the Quinoa: After the quinoa has finished steaming, fluff it gently with a fork. Add it to the skillet with the chickpea mixture, combining all ingredients thoroughly. Season to taste with salt and freshly ground black pepper.

              Stuff the Squash: Once the roasted acorn squash halves are ready, remove them from the oven. Carefully spoon the quinoa filling evenly into each half of the squash, packing it lightly but not too tightly.

                Bake Again: Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and lightly golden on top.

                  Finish and Serve: Remove the stuffed squashes from the oven and let them cool slightly. Just before serving, garnish with fresh parsley or cilantro for a vibrant touch.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                      Presentation Tips: Serve the stuffed acorn squashes on a rustic wooden platter. Drizzle a little olive oil over the filling for added shine, and sprinkle extra cranberries and pecans on top for a beautiful finish.