Packed with quinoa’s protein, colorful fresh herbs and dried fruit, this acorn squash is gorgeous and good for you. Serve it as a main course or side dish.
2 acorn squash
3 Tbsp. olive oil
Kosher Salt & Black Pepper
3 garlic cloves, minced
1 red onion, diced
1/2 tsp ground cumin
1/2 tsp sweet paprika
1 cup quinoa, rinsed
2 cups vegetable stock or water
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup dried cranberries
Preheat oven to 375.
Cut squash in half, top to bottom. Scoop out seeds. Place on parchment or foil lined baking sheet.
Drizzle with 1 Tbsp. olive oil and season with salt and pepper. Roast for 30 minutes or until fork tender.
Meanwhile, heat the remaining oil in a large sauce pan and saute the garlic and onion until softened.
Add the quinoa, stock or water, spices and 1/2 tsp kosher salt. Bring to boil and reduce to simmer. Cook covered for 15-20 minutes, until the water is absorbed.
Stir the fresh herbs and dried cranberries into the quinoa. Add salt and pepper to taste.
Remove the squash from the oven. Loosely fill each cavity with the quinoa mixture.