Are you ready to transform your holiday table with a dish that's not just a side, but a showstopper? This Thanksgiving Stuffed Acorn Squash is about to become your new seasonal obsession! Imagine golden-roasted squash halves cradling a vibrant, nutty quinoa filling bursting with sweet cranberries and warm cinnamon - it's like autumn landed directly on your plate. Whether you're a vegetarian looking for a stunning main course or a side dish enthusiast wanting to impress your guests, this recipe promises to elevate your holiday meal from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the acorn squashes in half lengthwise and carefully scoop out the seeds and stringy pulp using a spoon. Create a flat surface by trimming a small slice from the bottom of each squash half to help them sit stable on the baking sheet.
- Drizzle the squash halves with olive oil and season the interior with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh becomes tender and easily pierced with a fork.
- While the squash roasts, prepare the quinoa filling. In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped pecans, and ground cinnamon. Mix thoroughly and season with salt and pepper to taste.
- Once the squash is tender, remove from the oven and carefully flip the halves cut-side up. Fill each squash half generously with the quinoa mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the filling is heated through and the edges become slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped pecans or fresh herbs if desired.
Tips
- • For the most even roasting, choose acorn squashes that are similar in size and shape. • Don't skip trimming the bottom of the squash halves - this ensures they sit flat and cook evenly. • Use parchment paper to prevent sticking and make cleanup a breeze. • Toast the pecans briefly before adding them to the quinoa mixture to enhance their nutty flavor. • Feel free to customize the filling: try adding chopped sage, swap pecans for walnuts, or include some crumbled goat cheese for extra richness. • Let the stuffed squash rest for a few minutes after baking to allow the flavors to meld and make serving easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
