Stuffed Acorn Squash
Ingredients
The squash
The stuffing
-
1
tablespoon
olive oil
-
1
piece
onion, chopped
-
3
stalks
celery, chopped
-
2
cloves
garlic, minced
-
3
tablespoons
fresh sage, minced
-
1
tablespoon
fresh thyme leaves
-
1
teaspoon
fine sea salt
-
8
ounces
mushrooms, sliced
-
1
cup
quinoa, rinsed
-
2
cups
water
-
to taste
black pepper
-
¾
cup
pecans, chopped
-
½
cup
dried cranberries (juice sweetened)
Instructions
- Preheat the oven to 400ºF.
- Slice the acorn squash in half and scoop out the seeds.
- Arrange the squash cut-side-up on a baking sheet and season with salt and pepper.
- Bake the squash for about 45 minutes until tender.
- While the squash is baking, heat olive oil in a skillet over medium heat.
- Sauté the onion and celery for about 5 minutes until softened.
- Add garlic, sage, and thyme, and sauté for another minute.
- Stir in mushrooms, quinoa, and water, and bring to a boil.
- Cover and reduce heat, cooking until quinoa is tender and water is absorbed, about 15 minutes.
- Remove from heat and stir in pecans and cranberries.
- Fill each squash half with the stuffing and serve warm.
- For leftovers, store squash and stuffing separately and reheat as needed.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
13g
Total carbohydrates
55g
Total protein
8g
Sodium
418mg
Cholesterol
0mg
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