This is part of a series of recipes from PumpUp member @carolinewaters35. Follow her blog, the Dank Dietitian, here.
This savory and sweet stuffed acorn squash is the perfect fall/winter weeknight meal. It’s a meal all on its own, filled with quinoa, dried cranberries, broccoli, and parmesan cheese. There are many variations you can make to this dish, including trying different veggies, different cheese, different cuisines (southwestern with peppers and onions? it’s possible). For meat lovers, try adding ground turkey simply sautéed in a pan with garlic and onion! This gluten free and vegetarian meal is a healthy way to end a long day. The quinoa contains tons of protein to supply your muscles with needed protein for recovery after a tough workout session.
- 1 medium acorn squash, cut into quarters
- 1 TBSP agave nectar (or sweetener of choice)
- 1 TBSP butter
- 1 TBSP Cinnamon
- 1 cup cooked quinoa (1 cup quinoa + 2 cups water or broth of choice)
- 1 small head of broccoli florets
- 1 cup shredded parmesan cheese
- 2 TBSP dried cranberries
- Dash of sea salt
- Preheat oven to 425 degrees.
- Slice acorn squash into quarters, and lay down on foil lined baking sheet sprayed with non spray cooking oil.
- Drizzle agave onto all 4 pieces then top with butter.
- Add desired amount of cinnamon (and any other spices) to squash.
- Bake for 45-60 minutes or until tender all the way through with a fork.
- As squash is baking, cook quinoa according to package directions.
- Once quinoa is cooked, let cool.
- Add in dried cranberries and chopped broccoli florets to quinoa.
- Mix and scoop out ½ cup and add to squash centers.
- Sprinkle with parmesan cheese on top.