Quinoa Stuffed Acorn Squash

Ingredients

• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Pecans - 1/4 cup, chopped
• Dried cranberries - 1/4 cup
• Spinach - 2 cups, chopped
• Mushrooms - 8 ounces, sliced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Vegetable broth - 2 cups
• Quinoa - 1 cup
• Acorn squash - 2 medium-sized

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up.
3. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes, or until the squash is tender.
4. While the squash is roasting, cook the quinoa. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
6. Add the diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook until the vegetables are tender.
7. Stir in the chopped spinach, dried cranberries, chopped pecans, fresh parsley, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, or until the spinach is wilted.
8. Remove the roasted acorn squash halves from the oven. Fill each half with the quinoa stuffing mixture.
9. Return the stuffed squash halves to the oven and bake for an additional 10 minutes.
10. Serve the quinoa stuffed acorn squash halves as a delicious and healthy main course.