This Quinoa Stuffed Acorn Squash is an all-in-one meal. This recipe is very versatile, so feel free to add your favorite ingredients and be creative! For example, try raw pumpkin seeds or walnuts instead of mushrooms. Or toss the quinoa with your favorite dressing.

Ingredients

3/4 cup dry quinoa

1 1/2 cups vegetable broth  (or use bone broth for extra protein)

3 acorn squash (medium-sized)

2 tablespoons olive oil + more for brushing acorn flesh

1 small onion , finely diced

1 stalk celery , finely diced

1 large apple , diced

8 ounces cremini mushrooms , diced

1/2 cup cranberries (fresh or frozen)

3 cloves garlic , minced

1 teaspoon sage

1 teaspoon thyme

1/2 teaspoon cinnamon

1 teaspoon Himalayan salt (or preferred salt), more to taste

Fresh cracked pepper , to taste

2 tablespoons pure maple syrup *Optional

Instructions

1. Preheat oven to 375 degrees F
2. Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don’t cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
3. Place the squash on a rimmed baking sheet, cut-side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender
4. Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and set aside.
5. In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes
6. Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).
7. Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.
8. When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.