Acorn Squash with Quinoa Cranberry Stuffing
 
Prep time
Cook time
Total time
 
If you are looking for an easy weeknight dinner, you can’t go wrong with stuffed vegetables.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 1 small acorn squash
  • 1 stalk celery, chopped
  • 1 small shallot, diced
  • 2 Tablespoons olive oil
  • ½ cup red quinoa
  • 1 cup water or broth
  • ½ cup fresh cranberries
  • 2 Tablespoons brown sugar
  • ¼ cup chopped walnuts
  • Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half, lengthwise. Scoop out and discard seeds.
  3. Grease a baking pan. Place squash hollow side down in pan. Bake for 50 minutes or until squash is fork-tender.
  4. Meanwhile heat olive oil in a 2-quart saucepan over medium heat. Sauté celery and shallot until soft. Add quinoa, water, cranberries, sugar, and walnuts. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until quinoa is tender and most of the water is absorbed.
  5. Remove from heat and add salt and pepper to taste.
  6. Carefully flip the squash. Stuff each with half of the stuffing mixture. Cover with grated Parmesan cheese.
  7. Return to oven and cook until heated through, 5-15 minutes.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2017/11/22/acorn-squash-with-quinoa-cranberry-stuffing/