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Cozy Quinoa Stuffed Acorn Squash: Easy Fall Dinner

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A hearty and flavorful fall dinner featuring roasted acorn squash stuffed with a savory quinoa, kale, cranberry, and pecan filling. Perfect for weeknights, potlucks, or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups kale, stems removed and chopped
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • 1 teaspoon dried sage
  • ½ teaspoon cinnamon
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to root. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork-tender.
  2. While squash roasts, rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  3. In a dry skillet over medium heat, toast chopped pecans for 2-3 minutes, stirring frequently, until fragrant. Set aside.
  4. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add chopped kale to the skillet and cook for 2-3 minutes until wilted. Season with salt and pepper. Remove from heat.
  6. In a large mixing bowl, combine cooked quinoa, sautéed kale mixture, toasted pecans, dried cranberries, sage, and cinnamon. Stir until evenly distributed. Taste and adjust seasoning.
  7. Once squash halves are tender, remove from oven and flip them over so cavities face up. Spoon quinoa filling generously into each cavity, mounding slightly. Sprinkle feta on top if using. Return to oven and bake for another 10 minutes. For a golden top, broil for the last 2 minutes.
  8. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and drizzle with balsamic glaze if using. Serve warm.

Notes

For easier cutting, microwave whole squash for 2 minutes to soften. Don’t skip rinsing quinoa to avoid bitterness. Toast pecans carefully as they burn quickly. Squash sizes vary, so check for doneness at 25 minutes. Filling can be made up to 2 days ahead.

Nutrition

Keywords: stuffed acorn squash, quinoa stuffed squash, fall dinner, vegetarian main dish, healthy fall recipe, potluck recipe, Thanksgiving side

Find it online: https://dinadishes.com/cozy-quinoa-stuffed-acorn-squash-easy-fall-dinner/