VEGETARIAN STUFFED ACORN SQUASH

Vegetarian Stuffed Acorn Squash is a hearty, flavorful dish that combines roasted acorn squash with a savory and satisfying filling. The sweet and tender squash provides the perfect vessel for a mixture of quinoa, cranberries, spinach, and nuts, all seasoned with aromatic herbs. This dish is not only visually stunning, but it also offers a beautiful balance of flavors—from the earthy, slightly sweet squash to the nutty quinoa and tangy cranberries. Perfect for fall or winter meals, or as a festive vegetarian main for the holidays, this stuffed squash is both healthy and indulgent.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth or water
• 1 cup fresh spinach, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 tablespoons maple syrup (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
2. Cook the Quinoa: While the squash is roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Combine the Filling: To the skillet, add the cooked quinoa, chopped spinach, dried cranberries, toasted nuts, cinnamon, nutmeg, and allspice. Stir to combine and cook for another 2-3 minutes until the spinach wilts. Taste and adjust seasoning with salt, pepper, and maple syrup (if using).
5. Stuff the Squash: Once the acorn squash halves are roasted, spoon the quinoa mixture evenly into the centers of each squash half, packing it in gently.
6. Serve: Garnish with fresh parsley and serve warm.

Vegetarian Stuffed Acorn Squash makes for an eye-catching, delicious meal with a wonderful mix of textures and flavors. The roasted squash pairs beautifully with the spiced quinoa filling, making it a wholesome, festive dish perfect for vegetarian dinners or as a seasonal side.