Packed with protein-rich quinoa, tart cranberries, and aromatic spices, this dish is a wholesome twist on the classic stuffing.
Ingredients
4 acorn squash, halved and seeds removed
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
Salt and pepper to taste
Directions
Preheat oven to 375°F (190°C).
Place the acorn squash halves on a baking sheet, cut side down, and bake for 30-40 minutes or until tender.
In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
In the plate of Ventray Grill, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
Stir in the cooked quinoa, dried cranberries, chopped pecans, dried sage, salt, and pepper.
Fill each roasted acorn squash half with the quinoa mixture.
Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until heated through.
