Quinoa-Stuffed Acorn Squash
Quinoa-Stuffed Acorn Squash
Ingredients
- 2 acorn squash halved and seeded
- 1 cup quinoa rinsed
- 2 cups low-sodium vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
- 1/4 cup fresh sage chopped
- 2 tablespoons olive oil
- 1 onion diced
- 2 celery stalks diced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil and season with salt and pepper.
- Place cut-side down on baking sheet and roast for 30 minutes.
- Cook quinoa in broth according to package directions.
- Sauté onion and celery in remaining oil until softened.
- Combine quinoa, sautéed vegetables, cranberries, walnuts, and sage.
- Fill squash halves with quinoa mixture.
- Bake for 15-20 minutes more until heated through.
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