Quinoa-Stuffed Acorn Squash 🎃 – Vegan Thanksgiving Main-Side Hybrid for a Colorful Plate

Ingredients

• • 2 ⅞ acorn squashes
• • 3 ⅞ cups cooked quinoa
• • 1 ⅞ cup dried cranberries
• • 1 ⅞ cup raw walnuts
• • 2 ⅞ tbsp maple syrup
• • 1 ⅞ tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F. Cut squashes in half, remove seeds, and brush with olive oil. Place cut-side down on parchment paper and roast for 30 minutes.

2. 2

   In a large bowl, combine cooked quinoa, cranberries, and toasted, chopped walnuts. Drizzle with maple syrup and stir until evenly coated.

3. 3

   Flip squash halves cut-side up. Divide the quinoa mixture between the halves. Return to the preheated oven and roast for 10-12 minutes, until golden around the edges.