Gluten-Free Walnut-Stuffed Acorn Squash – Festive Holiday Side

Ingredients

• • 3 ⅞ large acorn squash halves (about 4 lbs total)
• • 1 ⅞ cup cooked quinoa
• • ⅞ cup chopped walnuts
• • ⅞ cup dried cranberries
• • ⅞ cup chopped fresh sage
• • ⅞ cup olive oil
• • 1 ⅞ tsp ground cinnamon
• • ⅞ tsp salt
• • ⅞ tsp black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C). Cut acorn squash in half lengthwise and scoop out seeds. Place cut side down on baking sheet.

2. 2

   In a large bowl, combine cooked quinoa, chopped walnuts, dried cranberries, fresh sage, olive oil, cinnamon, salt, and pepper. Mix well until evenly combined.

3. 3

   Spoon the quinoa mixture into each squash half, mounding it slightly. Drizzle additional olive oil over the top for extra flavor.

4. 4

   Bake for 40-45 minutes, or until squash is tender and golden brown. Let cool slightly before serving.