If you’re anything like me, you’ve started planning your Thanksgiving dishes. And by planning, I mean frantically rooting through dog-eared recipes, hoping by the grace of God it all comes together for you. Amiright?
Here’s a recipe to add to your list:
Quinoa Apple Cranberry Stuffed Acorn Squash with Walnuts and Cinnamon
I guarantee you’ll be thankful for every bite.
Here’s what you’ll need
- 2 acorn squash
- 1/2 cup quinoa
- 1 onion, diced
- 1 apple, diced
- 1/3 cup cranberries
- 1/3 cup walnuts
- 2 tablespoons of extra virgin olive oil + a few drizzles for prepping the squash
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoon cinnamon
- salt + pepper
Here’s what to do:
1.) Roast the squash — preheat the oven to 425 F. Cut each squash in half and scoop out seeds. Drizzle olive oil over the cut side and season with salt and pepper. Place halves flesh side down on a baking sheet for 20-35 minutes until slightly brown and easily pierced with fork.
2.) Cook Quinoa according to instructions on the box (you’ll likely bring 1 cup of water to a boil, add quinoa, cover and simmer until water evaporates — roughly 15 minutes)
3.) In a saute pan, cook the onion on medium heat until softened and brown (10-15 min). Add the chopped apple and cook until soft. Add cranberries and quinoa and turn heat down to low.
4.) In a small bowl, combine the olive oil, apple cider vinegar and cinnamon — add salt and pepper, to taste. Pour into quinoa mixture. Add walnuts and toss.
5.) Scoop mixture into the cooked acorn squash and return to the oven for another 10-15 minutes.