Description
This nutrient-dense vegetarian main dish features roasted acorn squash halves filled with a savory blend of fluffy quinoa, crispy chickpeas, tart dried cranberries, and crunchy toasted pecans. The earthy sweetness of the winter squash perfectly balances the complex textures and savory seasonings, making this a healthy and visually impressive meal that is simple enough for any weeknight dinner.
Ingredients
2 medium acorn squash, halved and seeded
1 cup quinoa, rinsed well
2 cups vegetable broth (low-sodium)
1 can (15 oz) chickpeas, drained and rinsed
0.5 cup dried cranberries
0.5 cup pecans, chopped and toasted
2 tablespoons extra virgin olive oil
1 tablespoon fresh sage, finely minced
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cut the acorn squash in half horizontally and scrape out all seeds and fibrous strands with a metal spoon.
Brush the cut sides of the squash with olive oil and place them cut-side down on a parchment-lined baking sheet.
Roast the squash in the oven for 30 minutes until tender.
While squash roasts, cook the rinsed quinoa in vegetable broth according to package instructions until fluffy.
Sauté the chickpeas in a skillet with a drizzle of olive oil until slightly crispy.
In a large mixing bowl, combine the cooked quinoa, crispy chickpeas, dried cranberries, chopped toasted pecans, and minced fresh sage.
Flip the roasted squash halves cut-side up and fill each cavity generously with the quinoa mixture.
Return to the oven for an additional 10-15 minutes to heat through before serving.
Notes
You can substitute dried cranberries with dried cherries. For a protein boost, add a sprinkle of feta cheese if not strictly vegan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Trending
- Method: Roasting
- Cuisine: American Vegetarian
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 385
- Sugar: 9g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
