Be thankful for the fresh, autumn flavors of acorn squash stuffed with quinoa and cranberries, seasoned with a delectable dash of basil. This side dish is perfectly suited for the Thanksgiving Day table and also makes for delicious leftovers.
2 large acorn squash, halved lengthwise, seeds removed
1 cup uncooked quinoa
1 Tbsp. extra virgin olive oil
2 tsp. dried basil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup dried cranberries
1/3 cup chopped pecans
- Preheat oven to 450 degrees F. Arrange squash on a baking sheet skin side up; roast for 45
minutes or until tender.
- Meanwhile, cook quinoa according to package directions.
- Remove quinoa from heat, stir in olive oil, basil, sea salt, pepper, dried cranberries and
pecans; gently toss to combine.
- Remove squash from the oven; gently flip each squash half over and stuff with the quinoa
- Serve warm.