Try this healthier recipe for falls’ favorite flavors!
Ingredients (Yields 4 Squash):
2 medium acorn squash
6 tbsp olive oil
⅔ cup red quinoa
1 ⅓ cup vegetable broth
⅔ sweet onion chopped
⅔ red pepper chopped
3 cloves minced garlic
1 ½ cups mushrooms chopped
1 cup fresh cranberries
3 tbsp ground sage (I used fresh)
Salt and pepper to taste
Stuffed Acorn Squash:
Preheat oven to 450 degrees.
Trim off each end of the squash and halve lengthwise. Pro Tip: Microwave the squash 2 min for easy cutting.
Scoop out the pulp and the seeds and discard.
Brush each squash half with 1 tbsp olive oil, and then sprinkle with sea salt and black pepper.
Arrange on a parchment paper covered baking sheet.
Bake squash for 30 minutes.
While the squash roasts, add 2 tbsp olive oil, garlic, red pepper, mushrooms, and onion to a large sauté pan over medium heat. Mix together.
Top with sage and mix together. Pro Tip: Use fresh sage for a pop of flavor.
Sauté 5-8 minutes until softened.
Add cooked quinoa, veggie mix, and cranberries to a large bowl and mix. Pro Tip: Use fresh cranberries for delicious flavor.
Remove cooked squash from oven and flip over so cut side is up.
Fill the roasted squash halves with the quinoa, veggie and cranberry mixture and bake again for another 10 minutes.
Season to taste.