Hi, I am Kate. Today, I will show you a way to make stuffed acorn squash recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stuffed acorn squash Recipe
Stuffed acorn squash is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Stuffed acorn squash is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook stuffed acorn squash using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stuffed acorn squash:
- Take 1 acorn squash
- Make ready 1/4 cup quinoa rinsed and drained
- Get 1/2 cup vegetable broth
- Get 2 tsp olive oil
- Make ready 1/4 cup sliced green onions
- Prepare 1 tsp chopped garlic
- Take 1/4 cup dried cranberries
- Take 1/4 cup chopped pecans
- Prepare 1/4 cup cannellini beans drained and rinsed
- Take 1/2 tsp grated orange peel
- Prepare 1 tbs fresh chopped parsley
Steps to make Stuffed acorn squash:
- Preheat oven to 375° Spray baking pan with cooking spray. Cut squash in half, remove seeds. Slice the bottom of each half so squash will sit flat. Place squash cut sides down in pan, bake 30 minutes.
- Meanwhile in a saucepan heat vegetable broth to boiling. Add quinoa, reduce heat, cover with lid and simmer 15 minutes.
- In a skillet over medium heat cook onions and garlic for 5 minutes, stirring occasionally. Remove from heat, add all remaining ingredients except parsley and stir well.
- Remove squash from oven, turn squash cut sides up. Divide the mixture evenly and stuff the squash pressing down and form a slight mound over top. Cover loosely with foil. Bake 20-30 minutes until squash is tender and filling is heated through. Sprinkle with parsley and serve.
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