Stuffed Acorn Squash

This was my first time cooking (and trying) acorn squash and it was sooo good!! I made it for my family and they loved it as well. This meal is an excellent source of protein and vitamin c, along with many other nutrients! It looks like a fancy meal but is actually fairly simple to make!

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Stuffed Acorn Squash Recipe

• 2 cups quinoa

• 4 cups water

• 4 acorn squash

• 1/2 t cinnamon

• 1/8 t nutmeg

• a few punches of salt

• 2 T maple syrup

• 1 1/2 cups of dried cranberries

• 1 chopped red apple

• a little extra salt, cinnamon, and maple syrup to sprinkle onto each acorn squash. (Optional)

Preheat oven to 400. Cut acorn squash in half and scrape out seeds. Turn cut side down on a nonstick pad on a cookie sheet. Bake for 30 min. While baking, add 2 cups of quinoa and 4 cups of water to a pot. Bring to a boil, then reduce to a simmer. Add the chopped apples, cinnamon, and nutmeg. Cover for 10-15 min ( until water has absorbed). Add cranberries, salt, and maple syrup once quinoa is done cooking. Once acorn squash have cooked, turn cut side up and add a couple sprinkles of salt, a dash of maple syrup, and a sprinkle of cinnamon to each one and spread it around to coat ( you could premix these things and brush it on too). Fill each squash with the quinoa mixture and bake for 10 more minutes. Serve immediately. Feeds 8 people