Cranberry-Orange Quinoa Stuffed Acorn Squash
Cranberry-Orange Quinoa Stuffed Acorn Squash is a delightful combination of sweet and savory flavors nestled in a tender, roasted acorn squash. This dish features vibrant quinoa mixed with tart cranberries, zesty orange, and crunchy nuts, making it a perfect centerpiece for any meal. Whether you’re preparing for a holiday feast or simply craving comfort food, this recipe is sure to impress with its stunning presentation and delicious taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup quinoa (any color)
- 1 cup fresh cranberries
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/4 cup dried fruits (apricots or raisins)
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 cups vegetable broth
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the acorn squashes lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Rinse quinoa under cold water; cook in vegetable broth according to package instructions until fluffy, about 15 minutes.
- In a bowl, combine cooked quinoa, cranberries, nuts, dried fruits, orange juice, zest, cinnamon, salt, and pepper.
- Stuff each squash half with the quinoa mixture. Place cut-side up on a baking sheet lined with parchment paper.
- Roast for 30-35 minutes until the squash is tender.
Nutrition
- Serving Size: 1 stuffed half (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added flavor, consider sautéing onions or garlic before mixing them into the filling. You can substitute quinoa with couscous or rice based on your preference.