Ingredients
- 4 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup diced zucchini
- 1/4 cup chopped fresh parsley
Directions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the squash halves with olive oil and place them cut side down on the prepared baking sheet. Bake for 25 minutes, until the squash is tender. Remove from the oven and set aside.
- In a large skillet over medium heat, heat the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the spices and cook for another minute, stirring constantly.
- Add the quinoa, cranberries, zucchini, and parsley and cook for another 5 minutes, stirring occasionally.
- Stuff the squash halves with the quinoa mixture and bake for another 10 minutes.
Interesting Facts
- Acorn squash is a type of winter squash, related to pumpkins, butternut squash, and other winter squash varieties.
- Quinoa is an ancient grain, native to South America, that is a complete protein, containing all nine essential amino acids.
- Moroccan cuisine is traditionally a mix of Mediterranean, Middle Eastern, and African flavors.
