Description
Cranberry Walnut Stuffed Squash is a delicious and healthy dish that combines sweet and savory flavors.
Ingredients
Scale
- 2 acorn squashes
- 1 cup cooked quinoa
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and remove the seeds.
- Brush the insides with olive oil and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25 minutes.
- In a bowl, mix cooked quinoa, walnuts, cranberries, feta cheese, cinnamon, and remaining olive oil.
- Remove the squashes from the oven and flip them cut side up.
- Fill each squash half with the quinoa mixture.
- Return to the oven and bake for an additional 15 minutes.
- Serve warm.
Notes
- You can substitute walnuts with pecans for a different flavor.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Cranberry Walnut Stuffed Squash