Stuffed Acorn Squash: A Wellness Boost for Thanksgiving

For a quick, delicious, and nutritious Thanksgiving dish, consider Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans. This recipe combines the natural sweetness of acorn squash with the nutty flavor of quinoa, the tartness of cranberries, and the crunch of pecans, creating a harmonious blend of textures and tastes.

Ingredients

For the Acorn Squash:

• 2 medium acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Pinch of sea salt and black pepper

For the Filling:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup dried unsweetened cranberries
• 1/3 cup pecans, chopped
• 1/3 cup pumpkin seeds (pepitas)
• 1/4 cup parsley, chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Juice of 1/2 lemon
• Salt and pepper to taste

For Garnish:

• Pomegranate arils (optional)
• Fresh parsley sprigs

Instructions

Prepare the Squash:

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash halves with olive oil. Sprinkle with cinnamon, salt, and pepper.
3. Place the squash halves cut side down on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.

Cook the Filling:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 3 minutes.
3. Stir in the spinach, cranberries, pecans, and pumpkin seeds. Cook for another 2-3 minutes until the spinach wilts.
4. Add the cooked quinoa, turmeric, cumin, smoked paprika, lemon juice, salt, and pepper to the skillet. Mix until well combined.
5. Remove from heat and stir in the parsley.

Stuff and Bake:

1. Remove the squash from the oven and carefully flip the halves cut side up.
2. Stuff each squash half generously with the quinoa mixture.
3. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.

Garnish and Serve:

Remove the stuffed squash from the oven. Garnish with pomegranate arils and parsley for an extra festive touch.

Serve warm as a beautiful centerpiece for your Thanksgiving table.

Health Benefits

• Boosts Immunity and Digestion: Ingredients like spinach and parsley are packed with vitamins A and C, supporting immune health, while quinoa provides fiber to aid digestion.
• Metabolic Support: Turmeric and cranberries are rich in antioxidants that help regulate metabolic processes and protect against cellular damage.
• Promotes Heart Health: Pecans and pumpkin seeds offer healthy fats and magnesium, which support cardiovascular well-being.
• Enhances Immune and Hormonal Balance: Spinach and parsley are loaded with iron and folate, key minerals for immune function and hormonal health.
• Anti-Inflammatory Benefits: Turmeric and smoked paprika have anti-inflammatory properties, helping to reduce inflammation in the body.
• Supports Cardiovascular Health: The healthy fats from pecans and pumpkin seeds, along with the potassium in acorn squash, contribute to heart health.