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Quinoa and Cranberry-Stuffed Acorn Squash

Side Dish

4 Servings

Quinoa and Cranberry-Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved and seeds removed

  • 1 cup quinoa, cooked

  • 1/2 cup dried cranberries

  • 1/4 cup pecans, chopped

  • 1 teaspoon cinnamon

  • Salt and pepper to taste

Instructions

  • Roast acorn squash halves at 375°F (190°C) for 30-35 minutes until tender.

  • In a bowl, mix cooked quinoa, cranberries, pecans, cinnamon, salt, and pepper.

  • Fill each squash half with the quinoa mixture.

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