Quinoa-Stuffed Acorn Squash
This sweet and savory vegan-friendly squash dish is sure to wow guests with its hearty quinoa, dried cranberries, pecan stuffing and maple syrup drizzle!
Serves: 4Prep: 15 minutesCook: 50 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 2 acorn squash, halved and seeds removed
- 2 sprigs thyme, stems removed
- 1 1⁄4 cups quinoa
- 1 vegetable bouillon cube
- 1⁄4 cup pecans
- 3 tablespoons dried cranberries
- 1⁄2 cup white cooking wine
- 1⁄4 cup maple syrup
- Olive oil
- Ground Pepper
- Preheat oven to 400°F. Prepare baking sheet with foil.
- Slice a bit off the bottom of each squash to create a stable surface. Brush inside with olive oil and a pinch of salt and pepper. Place the four squash halves open-side down on baking sheet; roast 25 minutes, or until meat is tender and slightly browned.
- Meanwhile, bring medium pot with 2½ cups of lightly salted water, quinoa and bouillon cube to boil, whisking until bouillon cube is dissolved. Once boiling, reduce heat to low simmer for 10 minutes, or until all water is absorbed. Remove from heat, season with a pinch of salt and pepper, fluff with fork.
- In medium pan, sauté 1 tablespoon olive oil, onion and garlic until translucent, about 3 minutes. Add pecans; sauté another 2 minutes. Stir in cooked quinoa, dried cranberries, thyme (reserving some for garnish) and white cooking wine. Season with pinch of salt and pepper. Remove from heat until ready to stuff the squash.
- Remove squash from oven and flip open-side up. Inside hollow of each squash, add ½ cup or more quinoa mixture. Place back in oven; bake 10 to 12 minutes, until quinoa is slightly crisp and squash has caramelized.
- To serve, garnish stuffed acorn squash with remaining thyme and a light drizzle of maple syrup.