A tasty and healthy dish made with quinoa stuffed into halves of roasted acorn squash. Such a satisfying meal!
Ingredients: 2 acorn squash, halved and seeds removed. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/2 cup dried cranberries. 1/2 cup chopped pecans. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Add salt and pepper to the cut sides of the acorn squash and brush them with olive oil. Put the cut side of the squash halves down on a baking sheet. Roast for 25 to 30 minutes, or until soft. Put quinoa and vegetable broth in a saucepan and mix them together. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Smoked paprika, coriander, and cumin should all be mixed in. The quinoa should be cooked. Add the cranberries and pecans. Add salt and pepper to taste and mix well. Fill each half of the acorn squash with the quinoa mix. For another 15 to 20 minutes, or until hot all the way through and golden on top, bake. Before serving, sprinkle with fresh parsley.
Prep Time: 20 minutes
Cook Time: 50 minutes
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