I love when a food is equally decorative and delicious and this recipe for stuffed acorn squash is both! This recipe will turn your squash into a roasted masterpiece ready for every day dining or the Thanksgiving table.
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chickpeas
- 1 Tbsp pepitas or sunflower seeds
- 1/2 Tbsp fresh rosemary
- 1/2 Tbsp fresh thyme
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat your oven to 375°.
Wash all produce.
Cut the bottom portion off your squashes so they can stand up without falling over. Made a second cut on your squashes to cut the top 1/4 off (refer to the pictures above) and scoop out the seeds and inside strings.
Drizzle extra virgin olive oil and a pinch of salt and pepper onto squash and roast in the oven for 45 minutes and remove from oven.
Prepare quinoa according to package instructions (for more flavor, sub out the water for vegetable broth when cooking your quinoa!). Mix together cooked quinoa, chickpeas, dried cranberries, and seasoning. Fill your roasted squashes with your quinoa mixture and place back in the oven for an additional 10 minutes.
Remove from oven, sprinkle pepitas or sunflower seeds on top, garnish with extra rosemary and thyme, and enjoy!!