Stuffed Acorn Squash 

Total time: 60 mins, Servings: 2-3

INGREDIENTS 

• 2 medium acorn squash (~16 oz. each), halved and seeded
• 1 cup of dry quinoa, rinsed
• 2 teaspoons of olive oil
• 1 ½ cups onion finely chopped
• 3 garlic cloves, crushed
• ½ teaspoon cumin powder
• ¼ teaspoon ground cinnamon
• ¼ cup dried no sugar added cranberries (or look for only sweetened with fruit juice)
• 2 cups red or green apple, diced small
• 3 cups cooked chickpeas or 1 15 oz can of chickpeas drained and rinsed
• 2 teaspoons lemon juice
• ⅓ cup fresh cilantro, finely chopped (can substitute with parsley)

INSTRUCTIONS

1. Preheat the oven to 400ºF. On a baking tray with parchment paper covering the bottom, place the 4 squash halves cut side up. Season with a pinch of pepper and cumin powder. Bake for 40-45 minutes or until fork tender.
2. In a saucepan, heat 2 cups of water, and as soon as it starts to boil, add the quinoa, reduce the heat to medium-low, cover and cook for 15 minutes. Let sit.
3. In a skillet, heat the oil. Add the onion and cook for 5-6 minutes until translucent. Add the garlic, cumin, cinnamon and cranberries. Stir well and cook for 3 minutes. Then add the apple, stir and cook for 3 additional minutes.
4. Add the chickpeas and a splash of water. Stir all the ingredients and cook for 5 minutes. Finally, add the lemon juice, quinoa and cilantro. Mix well.
5. Divide the filling into 4 parts and place one in each half of the squash.

BENEFITS

Acorn squash is a powerhouse in the realm of nutrition as it is packed with numerous vitamins and minerals such as vitamin C, B1, B6, B9 (folate), potassium, magnesium, and trace amounts of copper, manganese, and selenium All of these nutrients are attributed to benefits in heart health, thyroid health, and improved sleep! Along with this, acorn squash is packed with plenty dietary fiber to aid with digestion, making this quite the superfood!