Stuffed Acorn Squash with Quinoa and Cranberries

1. Preheat oven to 400°F (200°C).

2. Rub the inside of each squash half with olive oil, then season with salt and pepper.

3. Place squash cut-side down on a baking sheet lined with parchment.

4. Roast for 35–40 minutes, or until tender when pierced with a fork.

1. While squash is roasting, combine quinoa and broth in a medium saucepan.

2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed.

3. Let sit covered for 5 minutes, then fluff with a fork.

1. In a large skillet, heat 1 tbsp olive oil over medium heat.

2. Add shallots/onion and garlic; sauté for 2–3 minutes until fragrant.

3. Stir in cooked quinoa, cranberries, apple (if using), nuts, spices, and parsley.

4. Season with salt and pepper to taste.

5. Optional: Stir in a handful of crumbled goat cheese or serve it as a topping later.

1. Flip squash halves over (cut side up).

2. Fill each half generously with the quinoa mixture.

3. Return to oven for 5–10 minutes if you'd like to warm the filling through.

4. Serve warm with extra herbs and cheese, if using.

• Add cooked chickpeas or white beans for extra protein.

• For a festive twist, use pomegranate seeds as a topping.

• Sub acorn squash with delicata or butternut halves if preferred.

Serve with:

• A crisp green salad with lemon vinaigrette

• A light-bodied white wine like Sauvignon Blanc or Chenin Blanc