Ingredients:
• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup dried cranberries (unsweetened if possible)
• 1/4 cup chopped pecans or walnuts
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• Black pepper to taste
• Lemon juice (optional, for added flavor)
• Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Acorn Squash:
o Preheat your oven to 400°F (200°C).
o Place the acorn squash halves cut side down on a baking sheet lined with parchment paper.
o Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
2. Cook the Quinoa:
o In a medium saucepan, combine the quinoa and vegetable broth or water.
o Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
o Fluff the quinoa with a fork and set aside.
3. Prepare the Filling:
o In a large pan, add a few tablespoons of water and heat over medium heat.
o Add the chopped onion and garlic, sauté until translucent and fragrant (about 3-4 minutes), adding more water as needed to prevent sticking.
o Stir in the ground cumin, paprika, and dried thyme.
o Add the chickpeas, cooked quinoa, chopped spinach, dried cranberries, and chopped nuts.
o Cook for another 5-7 minutes, until the spinach is wilted and the mixture is heated through.
o Season with black pepper to taste. For an added flavor boost, you can squeeze a bit of lemon juice into the filling.
4. Stuff the Squash:
o Once the acorn squash halves are done roasting, remove them from the oven and let them cool slightly.
o Spoon the quinoa mixture into the center of each squash half, packing it in firmly.
5. Bake the Stuffed Squash:
o Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through.
6. Serve:
o Remove from the oven and let cool slightly before serving.
o Garnish with chopped fresh parsley.