This meal may look fancy but it's actually really easy to prepare! It's got delicious fall/winter flavors and is super nutritious as well.
It's been a minute since I posted a quinoa recipe but they're back! It's funny when I look back to when I hated quinoa...things have really changed since then😂
If you don't like quinoa, 1) I don't know why you clicked on this recipe😂 but 2) since you're already here, TRY this recipe and change your mind! You might be pleasantly surprised. 🙂
The ingredients are simple but so flavorful. Spinach, onions, and mushrooms give you your servings of veggies (plus the squash of course) as well as a boost of natural flavor--don't underestimate how flavorful veggies can be!
Then you got the "goodies" as I call them 😝: sliced almonds, dried cranberries, and roasted squash seeds! You could also include apples although I think there’s enough sweetness from the cranberries.
Plus, don’t forget how nutritious quinoa is! It’s one of the healthiest grains, providing both fiber and protein as well as carbs. I used the multi-colored variety just because I like the colors, but it has the same nutritional value as white quinoa.
This was actually my first time trying acorn squash but it definitely won't be the last! Not only is it really pretty, it tastes amazing and makes the perfect boat for a filling!
I roasted them for maximum flavor, and they also turned out really soft...the texture just worked perfectly with the quinoa!
While you do need to scoop out the insides, keep the seeds! We’ll add them in the filling later for another boost of flavor and crunch.
When you combine the soft squash with the crunchy quinoa, plus all that flavor, you’ve got the perfect fall or winter dinner! It looks fancy but is so easy to make 😉
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram—I’d love to see!💕
Healthy Cranberry Quinoa Stuffed Acorn Squash
- 1 medium acorn squash
- 4 tablespoons olive oil divided
- ⅔ cups dry quinoa rinsed
- 1 ⅓ cups vegetable broth
- 1 medium onion diced
- 3-4 cups sliced mushrooms
- 3 cups chopped spinach packed
- ½ cup sliced almonds
- ½ cup dried cranberries
- salt and pepper to taste
- ½ teaspoon garlic powder
- Preheat oven to 425 degrees Fahrenheit and line a sheet pan with aluminum foil.
- Cut the squash in half so end up with top and bottom halves (you could cut it either way but this way looks better). Scoop out the insides completely but clean dry the seeds to use later. Rub the squash with 2 tbsp olive oil, salt, pepper, and garlic powder. Place facedown on the baking sheet and bake for about 25 minutes until fork tender. Add in the seeds (rubbed in oil and the same spices) with 5 minutes left.
- Cook quinoa according to package directions, with broth instead of water.
- In a medium nonstick pan, heat the remaining olive oil on 75% heat. Add the onion and cook until browned, about 4 minutes. Add the mushrooms and cook until wilted, then the spinach. Turn off the heat and add in the quinoa, seasonings, cranberries, almonds, and roasted seeds.
- Stuff the quinoa back in the cooked squash (you'll probably have leftover filling). Top with cheese/nutritional yeast and parsley. Enjoy!
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