Quinoa-Stuffed Acorn Squash

 

Quinoa-Stuffed Acorn Squash

Ingredients:

• 2 acorn squash
• 1 cup cooked quinoa
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries or raisins
• 1/4 cup chopped walnuts or pecans
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves, cut side down, on a baking sheet. Bake for 30-40 minutes, or until tender.
4. While the squash is baking, heat a large skillet over medium heat. Add the onion, celery, carrot, and garlic and cook until softened, about 5 minutes.
5. Stir in the cooked quinoa, parsley, cranberries or raisins, and nuts. Season with salt and pepper to taste.
6. Remove the squash from the oven and carefully scoop out the flesh, leaving a thin shell.
7. Fill the squash shells with the quinoa mixture.
8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through.

Nutrition Information (per serving):

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 30g

Tips:

• You can use any type of cooked grain for the filling, such as brown rice or barley.
• For a vegetarian option, use vegetable broth instead of chicken or beef broth.
• To add a little spice, add a pinch of red pepper flakes to the filling.
• Serve the stuffed squash with a side of marinara sauce or a drizzle of balsamic glaze.