recipe

Preparation Time:

35 min

Difficulty:

Novice

Ingredients:

  • 1 medium acorn squash
  • 1/2 cup of quinoa
  • 1 cup of vegetable broth
  • 1/4 cup of dried cranberries
  • 1/4 cup of chopped walnuts
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of cinnamon
  • Salt to taste
  • Pepper to taste

Kitchen Tools Needed:

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Spoon

Instructions:

  • Preheat the oven to 400°F (200°C).
  • Slice the acorn squash in half and scoop out the seeds.
  • Drizzle the insides of the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
  • Bake the squash in the preheated oven for about 20-25 minutes until tender.
  • While the squash is baking, rinse the quinoa under cold water.
  • In a mixing bowl, combine the quinoa and vegetable broth, and bring to a boil in a saucepan over medium-high heat.
  • Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
  • Once cooked, fluff the quinoa with a fork and stir in the dried cranberries, chopped walnuts, cinnamon, salt, and pepper.
  • Remove the baked acorn squash from the oven, flip it over, and fill each half with the quinoa mixture.
  • Return to the oven and bake for an additional 5 minutes to warm the filling.

Macros:

  • Total Calories: 400kcal
  • Carbs: 50g
  • Proteins: 10g
  • Fats: 15g