Vegetarian

Quinoa Cranberry Stuffed Acorn Squash takes 15 minutes to prepare.

Quinoa Cranberry Stuffed Acorn Squash takes 85 minutes to cook.

Quinoa Cranberry Stuffed Acorn Squash makes 2 servings.

The ingredients for Quinoa Cranberry Stuffed Acorn Squash are:

1 squash (4 inch dia) Squash, winter, acorn, raw
1.5 tbsp Bragg Apple Cider Vinegar
1.5 tbsp Olive Oil
1 tbsp Maple Grove Farms 100% Pure Maple Syrup
1/2 small Onions
1/2 cup plain quinoa
1/2 tsp Curry powder
1/4 tsp Cinnamon, ground
1/4 tsp Cayenne Pepper (Ground)
1/8 cup Ocean Spray, Craisins Original Sweetened Dried Cranberries
1/8 cup Dry Roasted Pistachios
Kosher salt and ground pepper

Here is how you make Quinoa Cranberry Stuffed Acorn Squash:

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.Cut squash in half lengthwise and scoop out and discard the seeds. Place the halves in a large baking dish, flesh-side up.Whisk together the vinegar 1/2 tablespoon of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a little pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.Meanwhile, heat the remaining 1/2 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 5 minutes. Add the quinoa, curry powder, cinnamon, and .5 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 1 cup of water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.Serving Size: 2 servings, 1/2 squash = 1 servingNumber of Servings: 2Recipe submitted by SparkPeople user MICHELLE_391.

The nutritional information for Quinoa Cranberry Stuffed Acorn Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 456.7

• Total Fat: 16.5 g
• Cholesterol: 0.0 mg
• Sodium: 56.5 mg
• Total Carbs: 72.7 g
• Dietary Fiber: 8.4 g
• Protein: 9.5 g

The dietary needs meet for Quinoa Cranberry Stuffed Acorn Squash is Vegan