The ultimate plant-based centerpiece for your Thanksgiving table. Roasted acorn squash filled with a savory and sweet blend of quinoa, mushrooms, and cranberries.

Ingredients :

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced mushrooms
• 1 cup spinach, chopped
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Method :

1. Roast Squash: Preheat oven to 400°F (200°C). Brush squash with oil, salt, and pepper. Roast cut-side down for 30-40 minutes until tender.
2. Cook Quinoa: Simmer quinoa in broth for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Prepare Filling: Sauté onion and garlic in olive oil. Add mushrooms until soft, then wilt the spinach.
4. Combine: Mix cooked quinoa, cranberries, nuts, cinnamon, cumin, salt, and pepper into the skillet.
5. Stuff & Bake: Flip squash cut-side up, fill with the mixture, and bake for 10 more minutes.

Recipe Notes :

• Add Protein: Mix in cooked chickpeas or lentils for an extra boost.
• Flavor Boost: Add a splash of lemon juice or nutritional yeast for a tangy kick.
• Make Ahead: Prepare the stuffing and roast the squash in advance. Assemble and bake just before serving.
• Garnish: Serve warm with fresh herbs or a drizzle of balsamic glaze.