Stuffed Acorn Squash with Quinoa and Cranberries

Ingredients

• 2 whole acorn squash
• 1 cup quinoa
• 2 cups water
• 1 cup dried cranberries
• 1 cup pecans
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon sage
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut each acorn squash in half vertically and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper.

3. 3

   Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender.

4. 4

   While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.

5. 5

   In a large bowl, combine the cooked quinoa, dried cranberries, chopped pecans, maple syrup, cinnamon, sage, and the remaining tablespoon of olive oil. Mix well to combine.

6. 6

   Once the squash is done roasting, carefully flip the halves over. Spoon the quinoa mixture into each squash half, packing it gently.

7. 7

   Return the stuffed squash to the oven and bake for an additional 15 minutes at 400°F (200°C) to heat through and slightly caramelize the top.

8. 8

   Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed acorn squash!