makes 2 servings
Preheat oven to 400 degrees F.
Cut the squash in half (crosswise) and scoop out the seeds and pulp.
Place both halves in a baking pan (insides facing up), and pour hot water in the pan to reach about 1/4 or halfway up the squash. Add 1/2 Tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil and bake the squash for about 45 minutes.
With about 15 minutes left, prepare the quinoa according to packaged instructions.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 4 minutes, stirring occasionally. Push the onion to the side of the pan then add in the meat and brown for about 5 minutes. Stir in walnuts, cranberries, and cooked quinoa.
Remove the squash from the oven and transfer to a plate. If any liquid has built up in the squash, pour it out. After that’s done, scoop out about 1/4 of the cooked squash (use a fork so it’s shredded a little) and add that to the quinoa and meat mixture (which is still in the skillet at this time).
Stir the onion, meat, quinoa, and shredded squash until it’s well mixed. After everything is combined, then scoop the mixture into the center of the acorn squash and top with some Parmesan cheese..
Serve the stuffed acorn squash with a side of vegetables and enjoy!
I was a little nervous to try this recipe considering I’d never had acorn squash before, but I quickly became in love with this dish. It was surprisingly delicious and I have little doubt you’ll thoroughly enjoy it this fall season!
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