Quinoa And Cranberry Acorn Squash Recipe
w / choice of Light Lemon Lentil or Spicy Sweet Potato Soup or Mixed Green Salad
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Ingredients
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Quinoa and Cranberry Acorn Squash - Ingredients
Method
Quinoa and Cranberry Acorn Squash - Directions
- 1
Prep and preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Prepare the squash
Cut each acorn squash in half and remove seeds. Brush the cut sides with 1 tablespoon of olive oil from the total 2 tablespoons. Sprinkle with 0.25 teaspoon salt and a pinch of black pepper. Place cut side down on the prepared baking sheet.
- 3
Roast squash
Roast for 25–30 minutes, or until the flesh is tender when pierced with a fork. Remove from oven and set aside.
- 4
Cook quinoa
Rinse quinoa under cold water. In a small pot, bring 1.75 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
- 5
Sauté aromatics
In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until translucent, about 4–5 minutes. Add garlic and cook 1 minute more. Stir in chopped sage and season with a pinch of salt.
- 6
Combine filling
Add dried cranberries to the skillet and cook 1–2 minutes to plump them. Stir in the cooked quinoa and maple syrup, mixing until well combined. Adjust salt and pepper to taste.
- 7
Fill squash and bake
Spoon the quinoa mixture into each roasted squash cavity. Return to the oven for 5–7 minutes to heat through and meld flavors.
- 8
Finish and serve
If using, sprinkle toasted almonds over the squash. Serve warm, optionally with a side such as Light Lemon Lentil Soup, Spicy Sweet Potato Soup, or Mixed Green Salad.