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Elisa Franco

Cranberry and Walnut Stuffed Acorn Squash

This Cranberry and Walnut Stuffed Acorn Squash is a work of art on your Thanksgiving table, and its taste is just as impressive. With the sweetness of the squash, the tartness of cranberries, and the crunch of walnuts, it's a symphony of flavors. Enjoy this healthy, elegant dish as you give thanks this holiday season.
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Ingredients Method

Ingredients
  

  • 2 acorn squashes halved and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or bone broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 2 tblsp maple syrup
  • 2 tblsp olive oil
  • salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F.
  2. Place the halved acorn squashes on a baking sheet, cut side up, and drizzle them with olive oil, maple syrup, salt, and pepper.
  3. Roast the squashes for about 35-40 minutes, or until they are tender.
  4. While the squashes are roasting, rinse the quinoa thoroughly and cook it in vegetable or bone broth according to package instructions.
  5. Once the quinoa is cooked, fluff it with a fork and stir in dried cranberries and chopped walnuts.
  6. Fill each roasted acorn squash half with the quinoa mixture.
  7. Place the stuffed squash back in the oven for an additional 10 minutes.
  8. Serve warm, drizzled with a bit of maple syrup if desired.