Autumn is in the air and that means it’s time for cozy recipes like this stuffed acorn squash. The recipe is simple to make and perfect for a chilly evening. It’s also healthy and delicious, making it the perfect meal for any time of day. So give this recipe a try and enjoy the flavors of autumn!
3 acorn squash
1 Tbsp extra virgin olive oil
1 cup dried quinoa
2 cups water
1 tsp garlic powder
1 tsp dried sage
1/3 cup red onion, finely diced
1/4 cup carrots, diced
1 can chickpeas, drained & rinsed
1/2 cup dried cranberries
1/2 cup pecans
salt & pepper, to taste
How to Prepare
Preheat the oven to 400F and line a baking sheet with parchment paper.
Lay the squash on it’s side, find the center and cut it in half widthwise.
Turn the squash half on its side again and trim off the end, creating a flat bottom. Using a sharp spoon, scrape around the inside to remove the seeds.
Place the squash on the baking sheet cut side up. Brush with oil, season with salt & pepper and bake for 30-25 minutes.
For the quinoa, add it along with the sage, garlic powder and water to a saucepan. Bring to a boil then reduce heat to low and simmer for 15 minutes. Once done, fluff with a fork and let rest for 10 minutes.
Add the chickpeas, red onion, carrots, cranberries, salt & pepper to the quinoa. Just before stuffing the squash add in the pecans.
Fill each squash with the quinoa.