Healthy and flavorful quinoa-stuffed acorn squash recipe

This quinoa-stuffed acorn squash is a perfect dish for a cozy fall dinner. The combination of fluffy quinoa, sweet roasted acorn squash, and savory herbs creates a satisfying and nutritious meal that will satisfy your taste buds.

Ingredients

• 2 medium acorn squash
• 1 cup quinoa
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Directions

1. Preheat the oven to 400°F.
2. Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for 30 minutes.
3. In the meantime, rinse the quinoa under cold water. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
4. Add the quinoa, vegetable broth, thyme, sage, salt, and pepper to the saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. Stir in the pecans and dried cranberries.
6. Once the acorn squash is cooked, remove from the oven and flip them over. Fill each squash half with the quinoa mixture.
7. Return the stuffed squash to the oven and bake for an additional 15 minutes.
8. Serve hot and enjoy!

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