Stuffed Acorn Squash

Step 1

Preheat oven to 400.

Step 2

Brush squash with olive and season with salt and pepper.

Step 3

Place cut side down and roast for 40 minutes to 1 hour or until tender. Check at the 30 minute mark, you should be able to pierce it with a fork easily.

Step 4

To cook your quinoa, add rinsed quinoa and water/broth to a saucepan. Bring to a boil over medium heat. Reduce heat to low. Cook for 15 minutes. Remove from heat and cover, allow to stand for 5 minutes. Fluff with a fork and set aside to cool.

Step 5

In a skillet, add your oil, and heat over medium heat. Once hot, add your onion and cook for 2-3 minutes. Next, add in your mushrooms and cook for another 2-3 minutes. Add in your garlic, cook for 30 seconds. Add in your spinach and cook until it wilts down. Season with salt and pepper. Next, add in your spices; thyme, rosemary, cinnamon, nutmeg, and red pepper flakes.

Step 6

Mix this into the quinoa until well incorporated. Mix in your dried cranberries as well.

Step 7

Fill your squash halves with the mixture and top with parmesan cheese.

Step 8

Place back in the 400 degree oven for 5-10 minutes, or you can stick it under the broiler until cheese melts.