dinner
medium
vegan
vegetarian
gluten-free
high-protein
Quinoa-Stuffed Acorn Squash with Pomegranate
65 minutes total
•4 servings
•340 cal/serving
Time Breakdown
Prep Time:15 min
Cook Time:50 min
Total:65 min
Nutrition (per serving)
Calories:340
Protein:12g
Ingredients
- ✓2 acorn squash, halved and seeded
- ✓1 cup quinoa, cooked
- ✓1/2 cup dried cranberries
- ✓1/2 cup pomegranate seeds
- ✓1/4 cup walnuts, chopped
- ✓2 tbsp olive oil
- ✓1 tsp cinnamon
- ✓1/2 tsp nutmeg
- ✓2 tbsp maple syrup
- ✓Fresh parsley for garnish
- ✓Salt and pepper to taste
Instructions
Step 1: Roast Squash
Preheat oven to 375°F (190°C). Brush squash halves with olive oil, season with salt and pepper. Place cut-side down on baking sheet and roast for 35-40 minutes.
Step 2: Prepare Filling
In a bowl, mix cooked quinoa, cranberries, half the pomegranate seeds, walnuts, cinnamon, nutmeg, and maple syrup.
Step 3: Stuff
Flip squash halves over and fill with quinoa mixture.
Step 4: Finish Roasting
Return to oven for 10 minutes to heat filling through.
Step 5: Garnish
Top with remaining pomegranate seeds and fresh parsley before serving.
Chef's Tips
- • Prep all ingredients before you start cooking for a smoother experience
- • Store leftovers in airtight containers for up to 3-4 days
- • Feel free to customize ingredients based on your dietary preferences
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