Stuffed Butternut Squash with Cranberry Walnut Quinoa Recipe

Stuffed Butternut Squash with Cranberry Walnut Quinoa
This vibrant dish combines the sweetness of roasted butternut squash with the nutty cranberry walnut quinoa for a delightful vegetarian meal that’s both hearty and nutritious!

Ingredients:
– 2 small butternut squashes, halved and seeds removed
– 1 cup quinoa
– 2 cups vegetable broth
– 1/2 cup dried cranberries
– 1/2 cup chopped walnuts
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp cinnamon
– Salt and pepper to taste
– Fresh parsley, for garnish

Directions:
1. Preheat oven to 400°F (200°C). Place butternut squash halves on a baking sheet, cut side up.
2. Roast squash for 40-45 minutes until tender.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
4. Fluff quinoa with a fork and stir in cranberries and walnuts.
5. In a skillet, sauté onion and garlic until softened.
6. Add cumin, cinnamon, salt, and pepper. Cook for another minute.
7. Combine spiced onion mixture with the quinoa and mix well.
8. Fill each roasted butternut squash half with the cranberry walnut quinoa mixture.
9. Return stuffed squash to the oven and bake for an additional 10 minutes.
10. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
#VegetarianDelight #SquashSeason #HealthyEating 🍠🌰🥗