Acorn squash stuffed with quinoa, cranberries and walnuts

The star of this dish is acorn squash, which happens to be a great source of vitamin C. My garden is overflowing with it right now and as the temperatures drop day by day, I thought I'd make a comforting and downright delicious dish!
All acorn squash come in different sizes, so roasting times may vary slightly. When a knife can be easily inserted into the flesh, the squash is tender and ready to stuff. Roasted seeds are a real treat, so if you have the time, clean them up and roast them!
Acorn squash stuffed with quinoa, cranberries and walnuts
Makes 6 servings
Preparation: 10 minutes
Cooking 40 minutes
Ingredients
3 medium acorn squash
3 tablespoons of olive oil
1 cup of white quinoa
2 cups of vegetable broth
1/2 sweet onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
150 g sliced mushrooms
3 / 4 cup of organic European walnuts hachées
3 / 4 cup of organic dried cranberries
1 tablespoon of fresh thyme, the dried one does the job too
Pinch of red pepper flakes
Sea salt and freshly ground pepper to taste
Preparation
- Preheat oven to 450 degrees.
- Cut off each end of the squash. Stand the squash upright and cut in half lengthwise.
- Remove the pulp and seeds and throw them in the compost *.
- Brush each squash half with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper.
- Arrange cut sides down on a baking sheet lined with parchment paper.
- Roast squash until flesh is tender and edges are golden, about 25 to 35 minutes.
- While the squash is roasting,
- In a medium pot, add the quinoa and vegetable broth.
- Bring to a boil then cover and reduce the heat to low, cook for 15 to 20 minutes.
- While the quinoa is cooking, prepare the rest.
- In a large skillet over medium heat, add 2 tablespoons of olive oil, onion, red pepper and garlic.
- Sauté for 5 to 8 minutes until softened.
- Add the mushrooms, thyme, red pepper flakes, salt and pepper.
- Simmer 5 more minutes until mushrooms are softened. Remove from fire.
- Add the quinoa, nuts and cranberries.
- Remove the cooked squash from the oven and turn it over so the cut side is up.
- Fill the roasted squash halves with the mushroom mixture and cook for another 10 minutes.
- Enjoy!
Notes
* The seeds can be washed with water and toasted in a pan with a little oil until crisp, add spices of your choice and enjoy as a snack, on a soup or in a salad !
Bon appétit!
Caroline
President Hippocrate Bio
- tags: main meal gluten free
- Caroline Bisaillon
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