Stuffed acorn squash

Name: Stuffed acorn squash
Yield: 2 servings
Cuisine: American
Ingredients: 1 acorn squash; 1/4 cup quinoa rinsed and drained; 1/2 cup vegetable broth; 2 tsp olive oil; 1/4 cup sliced green onions; 1 tsp chopped garlic; 1/4 cup dried cranberries; 1/4 cup chopped pecans; 1/4 cup cannellini beans drained and rinsed; 1/2 tsp grated orange peel; 1 tbs fresh chopped parsley

LexiiMueller @ChefLex

Stuffed acorn squash

LexiiMueller @ChefLex

Saved

Ingredients

2 servings

1acorn squash
1/4 cupquinoa rinsed and drained
1/2 cupvegetable broth
2 tspolive oil
1/4 cupsliced green onions
1 tspchopped garlic
1/4 cupdried cranberries
1/4 cupchopped pecans
1/4 cupcannellini beans drained and rinsed
1/2 tspgrated orange peel
1 tbsfresh chopped parsley

Saved

Steps

1

Preheat oven to 375° Spray baking pan with cooking spray. Cut squash in half, remove seeds. Slice the bottom of each half so squash will sit flat. Place squash cut sides down in pan, bake 30 minutes.
2

Meanwhile in a saucepan heat vegetable broth to boiling. Add quinoa, reduce heat, cover with lid and simmer 15 minutes.
3

In a skillet over medium heat cook onions and garlic for 5 minutes, stirring occasionally. Remove from heat, add all remaining ingredients except parsley and stir well.
4

Remove squash from oven, turn squash cut sides up. Divide the mixture evenly and stuff the squash pressing down and form a slight mound over top. Cover loosely with foil. Bake 20-30 minutes until squash is tender and filling is heated through. Sprinkle with parsley and serve.