Description
Thanksgiving Recipe Stuffed Acorn Squash is a seasonal delight that brings together the rich flavors of roasted acorn squash filled with a colorful mixture of quinoa, cranberries, and nuts. This dish not only impresses with its vibrant presentation but also offers a perfect balance of sweet and savory in every bite. Easy to prepare, it?s ideal as either a main course or side dish, making it a must-have centerpiece for your holiday gathering. Enjoy the warmth of Thanksgiving with this nutritious and beautifully crafted recipe.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1 small onion, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon dried sage
- Olive oil for brushing
Instructions
- Preheat the oven to 400?F (200?C).
- Slice each acorn squash in half and scoop out the seeds. Brush inside with olive oil, season with salt and pepper, then place cut-side down on a baking sheet.
- Roast for 25-30 minutes until tender.
- Rinse quinoa under cold water and cook according to package instructions (approximately 15 minutes).
- In a skillet over medium heat, saut? chopped onion until translucent (about 5 minutes). Stir in cooked quinoa, cranberries, nuts, cinnamon, nutmeg, and sage; mix well.
- Remove roasted squash from the oven, fill each half with the quinoa mixture, and return to the oven for another 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half (210g)
- Calories: 320
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg