Stuffed Acorn Squash with Quinoa and Cranberries
Nutritional Information
45 mins
4 servings
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Roasted acorn squash filled with a flavorful quinoa and cranberry mixture, perfect for fall.
This recipe is originally for 4 servings. How many are you cooking for today?
Ingredients
- 2 mediums acorn squashes, halved
- 1 cup quinoa, cooked
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- To taste to taste
Instructions
1
Preheat oven to 375°F (190°C).
2
Scoop out the seeds from the acorn squashes and place cut-side up on a baking sheet.
3
In a bowl, mix cooked quinoa, cranberries, pecans, cinnamon, maple syrup, and salt.
4
Fill the squash halves with the quinoa mixture and bake for 25-30 minutes until tender.
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