Description
Stuffed Acorn Squash with Cranberries and Goat Cheese is a delightful dish that blends the sweet, earthy flavors of roasted acorn squash with tangy cranberries and creamy goat cheese. Perfect for festive occasions or cozy family dinners, this recipe offers a vibrant presentation and an explosion of flavors in every bite. Easy to prepare, it’s sure to impress your guests while providing a nutritious and satisfying meal.
Ingredients
Scale
- 2 medium acorn squashes
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts or pecans, chopped
- 1 small onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a baking dish with nonstick spray.
- Halve the acorn squashes lengthwise and scoop out the seeds. Place cut-side up in the baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for 25–30 minutes until tender.
- In a pan, heat olive oil over medium heat. Sauté onions until translucent, then mix in cooked quinoa, cranberries, and nuts.
- Remove from heat and stir in goat cheese until combined.
- Stuff each roasted squash half with the filling and return to the oven for an additional 10–15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 320
- Sugar: 14g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg