Stuffed Acorn Squash with Quinoa and Cranberries
Ingredients
The squash
The filling
-
2
tablespoons
extra virgin olive oil
-
½
medium
red onion
-
2
cloves
garlic
-
½
cup
quinoa
-
1½ - 2½
cups
vegetable broth
-
2
teaspoons
oregano
-
1
teaspoon
basil
-
¼
teaspoon
black pepper
-
8
ounces
meatless crumbles
-
½
cup
chopped parsley
-
¼
cup
chopped walnuts
-
¼
cup
dried cranberries
-
½
lemon
juiced
Instructions
- Preheat the oven to 375°F.
- Slice the acorn squashes in half lengthwise and scoop out the seeds.
- Place the squashes in a baking dish with the cavity facing up and add 2 tablespoons of water to the bottom.
- Sauté the onion and garlic in 1 tablespoon of olive oil for 4 minutes.
- Add the quinoa and sauté for an additional 2 minutes.
- Pour in 1½ cups of broth, add the oregano, basil, and black pepper, cover, and cook for 12 minutes, adding more broth if needed.
- Stir in the meatless crumbles, parsley, walnuts, cranberries, and lemon juice, and cook for another 3 minutes.
- Cover the baking dish with foil and bake for 30 minutes.
- Fill each squash cavity with about ¾ cup of the quinoa stuffing.
- Return the stuffed squashes to the oven uncovered and bake for an additional 10-15 minutes until tender.
- Garnish with additional parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
377
Total fat
11g
Total carbohydrates
36g
Total protein
33g
Sodium
450mg
Cholesterol
0mg
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