This delicious and healthy recipe features roasted acorn squash filled with a savory mixture of quinoa, vegetables, and spices. It's a perfect dish for a cozy dinner or a holiday delight.
Ingredients
- 1 whole acorn squash halved and seeds removed
- 1/2 cup quinoa rinsed
- 1 cup vegetable broth
- 1 tablespoon olive oil divided
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 1 teaspoon garlic minced
- 1/4 cup dried cranberries
- 1/4 cup pecans chopped
- 1 teaspoon thyme dried
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly coat the cut sides of the squash with half of the olive oil. Place cut side down on a baking sheet and roast for about 25-30 minutes, or until tender.
- While the squash is roasting, cook the quinoa in vegetable broth according to package instructions.
- In a skillet, heat the remaining olive oil over medium heat. Sauté the onion, bell pepper, and garlic until soft.
- Combine the cooked quinoa, sautéed vegetables, cranberries, pecans, and thyme in a bowl. Season with salt and pepper.
- Once the squash is done roasting, flip them over and fill each half with the quinoa mixture.
- Return to the oven and bake for an additional 10-15 minutes. Serve warm.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 60gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 320mgPotassium: 1020mgFiber: 8gSugar: 14gVitamin A: 8000IUVitamin C: 34mgCalcium: 100mgIron: 2.5mg