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Stuffed Acorn Squash with Quinoa, Dried Cranberries, and Pinoli

Stuffed Acorn Squash with Quinoa,  Dried Cranberries and Pinoli — A healthy side dish, perfect for fall, delightful for any holiday. Serve it as a main for your vegan friends!
Servings: 4 servings
Author: Lora

Ingredients

  • 4 small acorn squash halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa rinsed
  • 1/2 cup chopped fresh parsley
  • 1/4 cup pinoli chopped and roasted
  • 1/2 cup dried cranberries chopped
  • 2 teaspoons red-wine vinegar
  • juice of one lime

Instructions

  • Heat oven to 425 degrees. Brush squash with 2 tablespoons extra-virgin olive oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
  • Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  • In a large bowl, combine quinoa, parsley, pinoli, dried cranberries, remaining 2 tablespoons extra-virgin olive oil, lime juice, and vinegar. Season with salt and pepper. Check the flavor and add more lime juice or vinegar if needed. Divide filling among squash.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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