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As the leaves turn golden and the air grows crisp, there’s a certain magic in the kitchen that invites us to explore hearty, comforting meals. Among the seasonal stars of autumn, the acorn squash stands out not only for its stunning appearance but for its versatility as a culinary canvas. The Savory Stuffed Acorn Squash recipe is a celebration of fall flavors, offering a delightful combination of textures and nutrients that make it suitable for various occasions—from cozy weeknight dinners to festive holiday feasts.

Savory Stuffed Acorn Squash

Celebrate the flavors of fall with this Savory Stuffed Acorn Squash recipe. Enjoy the deliciously sweet and nutty acorn squash stuffed with a hearty combination of quinoa, fresh vegetables, and optional feta for added richness. This dish is not only visually stunning but also packed with nutrients to support your health. Perfect for cozy dinners or festive gatherings, it's easily customizable to suit your dietary preferences. Join the autumn culinary adventure!
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Ingredients
  

2 medium acorn squashes

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup mushrooms, chopped (e.g., cremini or button)

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

Salt and pepper to taste

1 cup fresh spinach, chopped

½ cup walnuts, toasted and roughly chopped

¼ cup dried cranberries or raisins

½ cup feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squashes: Cut the acorn squashes in half from stem to tip. Remove the seeds and stringy insides with a spoon, then brush the insides with a little olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.

      Cook the Quinoa: While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.

        Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic, chopped mushrooms, and diced red bell pepper. Sauté for another 5-7 minutes until the mushrooms are browned and the vegetables are soft.

          Season the Mixture: Stir in the cumin, smoked paprika, cinnamon, salt, and pepper. Add the fresh spinach, cooking until just wilted. Remove from heat.

            Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetables, toasted walnuts, dried cranberries, and feta cheese (if using). Mix well to incorporate all ingredients.

              Stuff the Squash: Once the acorn squashes are done roasting (they should be tender), carefully turn them cut-side up. Spoon the quinoa mixture generously into each half, packing it gently.

                Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through and the tops are slightly golden.

                  Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings