Stuffed Acorn Squash

By Bounty & Soul | July 30, 2024

Stuffed Acorn Squash

Print Recipe

Ingredients

  • 3 acorn squash
  • 1 cup dried quinoa
  • 2 cups water
  • 1 teaspoon garlic powder
  • 2 sage leaves minced or 3/4 teaspoon dried
  • 1/3 cup red onion finely diced
  • 1 can 15oz chickpeas, drained and rinsed
  • 1/2 cup dried cranberries
  • 1/2 cup pecans
  • salt & pepper to taste

Instructions

  • Lay the acorn squash on it’s side and cut in half width-wise, turn again and cut bottom creating a flat surface.
  • Using a sharp edge spoon, scrape around the inside of the squash removing the all seeds.
  • Place the acorn squash on a baking sheet cut side up.
  • Bake in the oven at 425 degrees for 30 minutes.
  • In a medium size pot, add quinoa, sage, garlic powder and water, bring to a boil, reduce heat to low and simmer for 15 minutes.
  • To the quinoa, add the chickpeas, red onion, cranberries, salt and pepper. Just before stuffing the squash, mix in the pecans.