Quinoa & Cranberry-Stuffed Acorn Squash

Préparation

1. 1

   Prep the ingredients

   Halve and seed the acorn squash, rinse the quinoa, finely dice the onion, and crumble the goat cheese; set out the other ingredients.
2. 2

   Roast the squash

   Brush the cut sides of the acorn squash with half the olive oil, season with 1/2 tsp salt and a few grinds of black pepper, and roast cut-side down at 205°C.

   32 min

   Astuce: Roast until tender before filling; large squash halves can take longer.

3. 3

   Cook the quinoa

   Bring the vegetable broth and quinoa to a boil in a medium saucepan over high heat, cover, and simmer over low heat until the liquid is absorbed.

   17 min

   Astuce: Keep the lid on while it simmers so the measured broth is absorbed evenly.

4. 4

   Wilt the spinach

   Warm the remaining olive oil in a large skillet over medium heat; cook the onion, stirring often, until soft, then fold in spinach and thyme until wilted.

   8 min
5. 5

   Fill the squash

   Stir the cooked quinoa and dried cranberry into the skillet with 1/4 tsp salt and a few grinds of black pepper; spoon into the squash halves and scatter with goat cheese.

   4 min
6. 6

   Taste and serve

   Taste the filling and adjust with up to 1/4 tsp salt and a few grinds of black pepper; serve the stuffed squash warm.

   2 min