This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegetarian dinner! It’s also super-easy to make.
- 2 medium acorn squash (about 1 1/2 lb each)
- 1/2 cup uncooked quinoa, rinsed, well-drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1/3 cup sliced green onions
- 1/4 teaspoon finely chopped garlic
- 1/4 teaspoon dried rubbed sage
- 1/4 cup sweetened dried cranberries
- 1/4 cup coarsely chopped pecans, toasted
- 1/2 cup cannellini beans, drained and rinsed
- 1/2 teaspoon grated orange peel
- 2 tablespoons coarsely chopped fresh parsley
1. Heat oven to 375° F. Spray 15 x 10 x 1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut a 1/8-inch slice from
the bottom of each half so the squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
2. Meanwhile, in a 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
3. In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally until onions are crisp-tender;
remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
4. Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form a slight mound over
the cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.