Recipe Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans

For a quick and delicious Thanksgiving dish, consider Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans. This recipe combines the natural sweetness of acorn squash with the nutty flavor of quinoa, the tartness of cranberries, and the crunch of pecans, creating a harmonious blend of textures and tastes.

Ingredients

For the Acorn Squash:

• 2 medium acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Pinch of sea salt and black pepper

For the Filling:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup dried unsweetened cranberries
• 1/3 cup pecans, chopped
• 1/3 cup pumpkin seeds (pepitas)
• 1/4 cup parsley, chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Juice of 1/2 lemon
• Salt and pepper to taste

For Garnish:

• Pomegranate arils (optional)
• Fresh parsley sprigs

Instructions

Prepare the Squash:

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash halves with olive oil. Sprinkle with cinnamon, salt, and pepper.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.

Cook the Filling:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 3 minutes.
3. Stir in the spinach, cranberries, pecans, and pumpkin seeds. Cook for another 2-3 minutes until the spinach wilts.
4. Add the cooked quinoa, turmeric, cumin, smoked paprika, lemon juice, salt, and pepper to the skillet. Mix until well combined.
5. Remove from heat and stir in the parsley.

Stuff and Bake:

1. Remove the squash from the oven and carefully flip the halves cut side up.
2. Stuff each squash half generously with the quinoa mixture.
3. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.

Garnish and Serve:

Remove the stuffed squash from the oven. Garnish with pomegranate arils and parsley for an extra festive touch.

Serve warm as a beautiful centerpiece for your Thanksgiving table.

Functional Nutrients:

• Acorn Squash: High in beta-carotene and fiber, supports immunity and digestion.
• Quinoa: Complete protein and rich in magnesium for muscle and nerve health.
• Cranberries: Packed with antioxidants and polyphenols for metabolic support.
• Pecans: Source of healthy fats and vitamin E, promotes heart health.
• Pumpkin Seeds: Rich in zinc and magnesium, supports immune and hormonal balance.
• Spinach: High in lutein and iron, boosts vision and energy.
• Turmeric: Anti-inflammatory properties from curcumin.
• Olive Oil: Healthy fats and polyphenols for cardiovascular health.