Stuffed Acorn Squash

A delicious and hearty dish of acorn squash stuffed with a savory mixture of quinoa, spinach, cranberries, and pecans.

Ingredients - Serves 4

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Brush the inside of the acorn squash halves with olive oil and place them cut side down on the baking sheet. Bake for 30 minutes, or until the squash is tender.
While the squash is baking, cook the quinoa according to the package instructions, using the vegetable broth instead of water.
In a large skillet, heat the remaining olive oil over medium heat. Add the spinach and cook until wilted.
Stir in the cooked quinoa, dried cranberries, and chopped pecans. Season with salt and pepper.
Turn the baked acorn squash halves over and fill them with the quinoa mixture.
Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the filling is heated through.