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- 2 medium acorn squashes - 1 cup quinoa, rinsed - 1 large apple, diced (preferably tart like Granny Smith) Acorn squash serves as a cozy bowl for our filling. The sweet, nutty taste pairs well with the quinoa. I like using tart apples for a bright flavor that balances the dish. - 1/2 cup dried cranberries - 1/2 cup walnuts, chopped - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg Dried cranberries add a tangy sweetness that brings joy to each bite. Walnuts add a nice crunch and rich flavor. Cinnamon and nutmeg warm up the dish, giving it a homey feel. - 2 cups vegetable broth - 1 tablespoon maple syrup - Fresh parsley for garnish Vegetable broth cooks the quinoa to fluffy perfection. Maple syrup adds a touch of sweetness that ties the flavors together. Fresh parsley brightens the dish and adds a pop of color. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. While it heats up, grab your acorn squashes. Cut each squash in half lengthwise and scoop out the seeds. This makes room for your tasty filling. Place the halves cut-side up on a baking sheet. Drizzle them lightly with olive oil. Sprinkle salt and pepper on top for flavor. Next, let's cook the quinoa. In a medium pot, bring 2 cups of vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Cover the pot and reduce the heat to a simmer. Cook for about 15 minutes. The quinoa is done when it’s fluffy, and all the broth is absorbed. In a large bowl, mix your stuffing ingredients. Combine the cooked quinoa, diced apple, dried cranberries, and chopped walnuts. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for warmth. A tablespoon of maple syrup adds sweetness. Season with salt and pepper. Mix well until all ingredients are coated. After roasting the acorn squash for 30-35 minutes, it will be tender. Remove it from the oven. Fill each squash half generously with the quinoa stuffing mixture. Return the stuffed squash to the oven. Bake for an additional 10-15 minutes. This helps meld the flavors and brown the tops slightly. When done, garnish with fresh parsley. Serve warm and enjoy your flavorful delight! - Alternatives for quinoa: If you need a substitute, try couscous or brown rice. Both grains provide a similar texture and absorb flavors well. You can also use farro or bulgur for a nutty taste. - Different nuts or fruits: Swap walnuts for pecans or almonds for a new crunch. For fruits, try dried cherries or apricots. They add a sweet twist and pair nicely with the squash. - Tips on roasting acorn squash perfectly: Always cut the acorn squash in half lengthwise. This helps the heat reach the flesh evenly. Drizzle olive oil and add salt for flavor. Roast until tender, about 30 to 35 minutes. You want it soft enough to pierce easily with a fork. - Ensuring quinoa is fluffy: Rinse the quinoa well before cooking. This removes a bitter coating. Use two parts broth to one part quinoa. Bring it to a boil, then cover and reduce heat. Cook until all the broth is absorbed, about 15 minutes. Fluff it with a fork before mixing in other ingredients. - Plating suggestions: Serve the stuffed acorn squash on a large platter for an eye-catching display. For a fun touch, drizzle extra maple syrup over the tops. This adds a glossy finish and extra sweetness. - Garnishing tips: Fresh parsley brightens the dish. Sprinkle it on just before serving for color and flavor. You can also add extra walnuts on top for crunch and a nice contrast to the soft squash. Pro Tips Choose the Right Squash: Opt for medium-sized acorn squashes that feel heavy for their size; this indicates they are fresh and full of flavor. Prep Ahead: You can prepare the quinoa stuffing a day in advance and store it in the refrigerator. Just fill the squash before baking for a quick meal. Adjust Sweetness: Taste the quinoa mixture before stuffing to adjust the sweetness. If you prefer a sweeter dish, add more maple syrup or some brown sugar. Experiment with Nuts: Substitute walnuts with pecans or almonds for a different flavor profile and crunch in your stuffing. {{image_2}} To make this dish vegan, swap out the maple syrup for agave nectar. You can also replace any non-vegan broth with vegetable broth. For a gluten-free option, quinoa is already a great choice. If you prefer, you can use rice or millet instead. Both grains work well and bring a nice texture to the dish. You can change the flavor by adding spices. Try ginger or allspice for something different. Fresh herbs like thyme or rosemary add a nice twist too. If you want to mix up the fruits, consider pears or dried figs. Both will add sweetness and texture. You can also use pecans instead of walnuts for a new crunch. Use seasonal produce to elevate your dish. In the fall, add roasted pumpkin seeds for crunch. In winter, try adding pomegranate seeds for a burst of color. You can adjust the recipe for holidays by using festive spices like cloves or cardamom. This gives your acorn squash a seasonal flair that everyone will enjoy. To keep your stuffed acorn squash fresh, store it in the fridge. Use an airtight container for best results. Place the squash in the container and cover it well. This keeps the flavor in and moisture out. You can store it for up to 4 days. If you want to freeze it, let it cool first. Wrap each half tightly in plastic wrap. Then place them in a freezer bag. This way, you can enjoy this dish later. It can last up to 3 months in the freezer. When it’s time to eat leftovers, reheat them gently. You can use an oven or a microwave. If using an oven, set it to 350°F (175°C). Place the squash on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This keeps the squash soft and warm. For the microwave, place the squash on a plate. Cover it with a damp paper towel. Heat in 1-minute bursts until warm. This helps avoid losing texture. Stuffed acorn squash stays good for about 4 days in the fridge. After that, it may lose flavor. Look for signs that it’s no longer good. If you see mold or an off smell, it’s best to toss it. Always trust your senses when it comes to food safety. You can use several alternative grains. Try brown rice for a hearty texture. Bulgur wheat also works well and cooks fast. If you're looking for gluten-free options, consider using millet or amaranth. These grains absorb flavors nicely and add a different twist to the dish. Yes, you can prep this dish in advance. Cook the quinoa and prepare the stuffing a day prior. Store it in the fridge. You can also roast the acorn squash ahead of time. Just warm it up before filling. This will save you time on busy days. Absolutely! Acorn squashes are low in calories and high in fiber. They are rich in vitamins A and C, which boost your immune system. Their natural sweetness makes them a great addition to meals. Eating acorn squash can support heart health and improve digestion as well. To check doneness, pierce the flesh with a fork. It should feel tender but not mushy. If the fork goes in easily, it's ready. You can also look for a golden-brown color on the skin. This indicates that the squash has cooked well and is full of flavor. The stuffed acorn squash recipe combines hearty ingredients, rich flavors, and easy steps. You learned about main ingredients like acorn squash and quinoa. Flavor enhancers such as cranberries and walnuts bring depth. You discovered tips for presentation and storage, plus variations for dietary needs. In the end, this dish is not just tasty; it's versatile and healthy. Enjoy making this cozy meal for yourself or loved ones!

Cranberry Apple Stuffed Acorn Squash

A delicious and healthy dish featuring acorn squash filled with a savory quinoa stuffing, apples, and cranberries.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • 2 medium acorn squashes
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 large apple, diced (preferably tart like Granny Smith)
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon maple syrup
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut each acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet. Lightly drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the acorn squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
  • Meanwhile, in a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and all the broth is absorbed.
  • In a large bowl, combine the cooked quinoa, diced apple, dried cranberries, chopped walnuts, cinnamon, nutmeg, maple syrup, and season with salt and pepper. Mix well until all the ingredients are evenly coated.
  • Once the acorn squash is done roasting, remove it from the oven and fill each half generously with the quinoa stuffing mixture.
  • Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the tops to slightly brown.
  • Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

Serve on a large platter, drizzled with extra maple syrup and topped with walnuts for added crunch.
Keyword acorn squash, stuffed squash, vegetarian