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Savory Stuffed Acorn Squash with Quinoa and Cranberries
Looking for a hearty and nutritious dish to impress your guests? This stuffed acorn squash is not just visually stunning, but it also packs a delightful combination of flavors. The earthiness of the quinoa, paired with the sweetness of cranberries and the natural sweetness of the roasted squash, makes for a mouthwatering meal that’s perfect for any occasion.
Serve your stuffed acorn squash with holiday-spiced roasted vegetables.
Imagine slicing into a beautifully roasted acorn squash, revealing a vibrant filling of fluffy quinoa mixed with tart cranberries and toasted nuts. This dish is a celebration of fall flavors, showcasing a perfect balance of sweet and savory that will make your taste buds dance.
Pair your squash with this sweet and tangy glazed salmon for a festive meal.
Deliciously Nutritious Stuffed Acorn Squash Recipe
Savory Stuffed Acorn Squash with Quinoa and Cranberries
Course: Meal Prep for HolidaysCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes300
kcalThis stuffed acorn squash recipe features tender, roasted squash filled with a savory mixture of quinoa, dried cranberries, and spices. It’s a wholesome dish that is not only satisfying but also healthy, making it a great choice for lunch or dinner.
Ingredients
2 medium acorn squashes, halved and seeds removed
1 cup cooked quinoa
1/2 cup dried cranberries
1/4 cup chopped walnuts or pecans (optional)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Directions
- Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds.
- In a large bowl, mix the cooked quinoa, cranberries, nuts, onion, garlic, cinnamon, cumin, salt, and pepper.
- Drizzle olive oil over the squash halves and season with salt and pepper. Place them cut side up on a baking sheet.
- Fill each squash half with the quinoa mixture, pressing it down slightly.
- Bake in the preheated oven for 30-35 minutes, or until the squash is tender and the filling is heated through.
- Garnish with fresh parsley before serving.
Notes
Key Prep Tips
- Cut Squash Safely: Use a sharp knife and cut the acorn squash in half carefully. Scoop out seeds with a spoon.
- Pre-Bake the Squash: Roast the squash halves for about 20 minutes before stuffing to ensure they’re tender and cook evenly with the filling.
- Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove bitterness. Cook in vegetable broth for added flavor.
- Toast Nuts: If using nuts in the filling, toast them lightly in a dry skillet for enhanced flavor and texture.
- Mix Filling Thoroughly: Combine quinoa, cranberries, and other ingredients well so every bite is flavorful.
Suggested Variations
- Make It Vegan: Replace any cheese with nutritional yeast or omit it entirely.
- Add Protein: Incorporate chickpeas, lentils, or crumbled tofu into the filling for extra protein.
- Sweet and Savory: Add a drizzle of maple syrup or honey for a subtle sweetness that complements the cranberries.
- Seasonal Touch: Add fresh herbs like rosemary, thyme, or sage for a festive holiday flavor.
- Cheesy Upgrade: Sprinkle grated Parmesan or crumbled goat cheese on top before baking.
Serving Suggestions
- Festive Side Dish: Serve alongside roasted turkey, chicken, or ham for a complete holiday meal.
- Main Course: Enjoy as a vegetarian or vegan main dish with a side of steamed greens or a fresh salad.
- Add Crunch: Top with toasted pecans or pumpkin seeds for added texture.
- Meal Prep: Prepare the filling in advance and store it separately. Assemble and bake when ready to serve.
- Presentation Tip: Garnish with fresh parsley or a few dried cranberries for an extra festive touch.