Quinoa Stuffed Acorn Squash with Cranberry Orange Glaze

Servings: 4 | 0 minutes | 450 kcal

The use of acorn squash dates back centuries to Native American cuisine, where it was a staple ingredient. The modern twist of adding quinoa and a cranberry glaze reflects the fusion of ancient ingredients with contemporary culinary trends.

This dish is inspired by the warm, cozy flavors of the autumn harvest, often served as a centerpiece at vegan Thanksgiving feasts. The idea of using acorn squash as an edible bowl has roots in traditional Native American cooking, combined here with a modern vegan twist.

Ingredients

2 pieces acorn squash
1 cups quinoa
2 cups vegetable broth
1/2 cups dried cranberries
1 pieces orange
2 tablespoons maple syrup
1/4 cups pecans
2 tablespoons olive oil
1 teaspoons salt
1/2 teaspoons black pepper
1 teaspoons thyme

Instructions

Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half, scoop out the seeds, and brush the insides with 1 tablespoon of olive oil. Season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
While the squash is roasting, rinse the quinoa under cold water.
In a pot, bring the vegetable broth to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the broth is absorbed.
In a small saucepan, combine the juice and zest of the orange, maple syrup, and dried cranberries. Cook over medium heat until the cranberries soften and the mixture thickens, about 5 minutes.
Toast the pecans in a dry skillet over medium heat until fragrant, about 3 minutes. Chop them coarsely.
Fluff the cooked quinoa with a fork and stir in the cranberry-orange mixture, toasted pecans, and thyme. Season with additional salt and pepper to taste.
Divide the quinoa mixture into the roasted squash halves.
Return the stuffed squashes to the oven and bake for an additional 10 minutes.
Serve warm, drizzling any extra cranberry-orange glaze over the top.