Serves 4
Ingredients
- 2 acorn squash, halved and seeds removed
- 1 cup quinoa, cooked according to package instructions
- 1 cup chickpeas, cooked or canned, rinsed and drained
- 1/2 cup dried cranberries or golden raisins
- 1/2 cup pecans, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- Preheat the Oven: Preheat your oven to 400°F.
- Roast the Acorn Squash: Place the acorn squash halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes or until the squash is fork-tender.
- Prepare the Filling: In a large bowl, combine the cooked quinoa, chickpeas, dried cranberries, pecans, parsley, red onion, olive oil, balsamic vinegar, dried thyme, salt, and pepper. Mix well.
- Stuff the Squash: Once the acorn squash halves are roasted, fill each half with the quinoa stuffing mixture.
- Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes or until the stuffing is heated through and slightly crispy on top.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with additional fresh parsley and a drizzle of balsamic vinegar if desired. Serve warm.
Nutrition Facts (per serving):
Calories: ~450 kcal, Protein: ~11g, Carbohydrates: ~60g, Dietary Fiber: ~11g, Sugars: ~8g, Fat: ~18g, Saturated Fat: ~2g
