Acorn Squash with Sweet Quinoa Stuffing
I love acorn squash, and this is my favorite recipe using it. Quinoa gives it a protein boost, while the fruit and honey add natural sweetness. I like to make this ahead and eat it for breakfast!
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 cup chopped walnuts
- 2 cups cooked quinoa
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
- 2 medium acorn squash halved and seeded
- 1/2 cup dried cranberries, cherries, or raisins
- 1-2 tablespoons canola oil
- Carbohydrate 75.6050812518717 g
- Cholesterol 0 mg
- Fat 14.88506 g
- Fiber 9.07583116809873 g
- Protein 10.2129943750068 g
- Saturated Fat 0.825361125 g
- Serving Size 1 1 Serving (379g)
- Sodium 15.6761250000909 mg
- Sugar 66.529250083773 g
- Trans Fat 3.186941375 g
- Calories 446 calories
Heat oven to 350°. Brush squash with canola oil and place in a deep pan or baking dish. Combine quinoa, walnuts, dried fruit, honey, and cinnamon. Fill each squash with quinoa mixture, dividing evenly and mounding. Cover loosely with foil and bake for 50-60 minutes or to desired tenderness. Eat with a spoon, mixing fruit, quinoa, and squash with each yummy bite.
