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Fall in love with these adorable stuffed acorn squashes! Roasted to perfection and filled with a savory mixture of quinoa, nuts, and cranberries, they make for a beautiful and delicious centerpiece on your dinner table.
Preheat the oven to 400°F (200°C).
Cut the acorn squash in half and remove the seeds. Brush the inside with olive oil and 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 and cook it according to package instructions using vegetable broth instead of water.
In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until soft and fragrant.
Add chopped spinach to the skillet and cook until wilted. Stir in the cooked quinoa, dried cranberries, and chopped walnuts. Season with salt and pepper to taste.
Once the squash is done roasting, flip them over and fill each half with the quinoa mixture until it’s heaping full.
Return the stuffed squash to the oven for an additional 10 minutes until heated through.
Serve warm and enjoy your beautiful stuffed acorn squash!
