Stuffed Acorn Squash
Discover a delightful and wholesome entree with our Stuffed Acorn Squash, featuring a savory medley of quinoa, fresh vegetables, and aromatic herbs, all highlighted by the sweet tang of cranberries. Tender acorn squash halves serve as both a vessel and a centerpiece, providing a visually stunning presentation for your meal. This hearty dish combines earthy flavors and vibrant colors, creating a satisfying and visually appealing entrée. Whether you're looking for a vegetarian masterpiece for a special occasion or a comforting weeknight dinner, this recipe offers a symphony of tastes that will please both the palate and the eye.
For the Stuffed Acorn Squash:
2 acorn squash, cut in half and seeds removed
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced bell peppers (red, yellow, or orange)
1 cup diced zucchini
1/2 cup dried cranberries
1/2 cup chopped fresh herbs (such as parsley, sage, and thyme)
Salt and black pepper to taste
Grated Parmesan cheese (optional for topping)
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Roast the Acorn Squash:
Place the acorn squash halves, cut side down, on a baking sheet.
Roast them in the preheated oven for about 30-40 minutes or until the squash is tender when pierced with a fork.
3. Cook the Quinoa:
In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
4. Prepare the Stuffing:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the diced bell peppers and zucchini to the skillet and sauté for another 5-7 minutes, or until they begin to soften.
Stir in the cooked quinoa, dried cranberries, and chopped fresh herbs. Cook for an additional 2-3 minutes to heat through.
Season the stuffing with salt and black pepper to taste.
5. Assemble the Stuffed Squash:
Carefully flip the roasted acorn squash halves over so they are cut side up.
Fill each squash half with the quinoa and vegetable stuffing mixture, packing it down slightly.
6. Bake Again:
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and the tops are slightly golden.
Serve the stuffed acorn squash halves hot, optionally topped with grated Parmesan cheese for added richness.
These Stuffed Acorn Squash with Quinoa, Vegetables, Herbs, and Cranberries create a hearty and visually appealing entree that's perfect for a satisfying vegetarian meal. The combination of flavors and textures, including the sweet and tart cranberries, makes it a delightful choice for any occasion. Enjoy!