It’s warm, hearty, and feels like autumn on a plate. Sweet squash pairs with nutty quinoa, cranberries, and sautéed veggies for the perfect balance.
Ingredients
- 2 small acorn squashes, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup mushrooms, chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place squash halves cut side down on a sheet pan and roast 25 minutes.
- Meanwhile, use the Fullstar Chopper to dice carrots and celery, and chop mushrooms.
- Sauté the diced veggies in olive oil 5–6 minutes until softened. Stir in cooked quinoa, cranberries, pecans, thyme, salt, and pepper.
- Flip squash cut side up, stuff with quinoa mixture, and roast 10 more minutes. Serve warm.
Fullstar Hack
✨ Use the Fullstar Chopper to prep the vegetable filling evenly so it cooks at the same speed and mixes perfectly with the quinoa.
Storage & Meal Prep Tips
- Refrigerate up to 3 days.
- Reheat in a 350°F (175°C) oven for about 15 minutes.