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–+ servings

Acorn Squash Recipe

A delightful and nutritious dish featuring roasted acorn squash stuffed with quinoa, walnuts, and cranberries, perfect for autumn meals.
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Course: Side Dish
Cuisine: American
Keyword: acorn squash, vegetarian, fall recipes, healthy eating
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 2 acorn squashes
  • 1 cup cooked quinoa
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut the acorn squashes in half and scoop out the seeds.
  • Brush the insides with olive oil, and sprinkle with salt and pepper.
  • Place the squashes cut-side down on a baking sheet.
  • Roast for 25-30 minutes until tender.
  • In a bowl, mix cooked quinoa, walnuts, cranberries, cinnamon, salt, and pepper.
  • Remove squashes from the oven and flip them cut-side up.
  • Fill each half with the quinoa mixture.
  • Drizzle with olive oil and return to the oven.
  • Bake for an additional 15 minutes until heated through.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Fiber: 5g