Quinoa Stuffed Squash for 4 Servings

Instructions:

1. Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out the seeds. Slice a thin sliver off the rounded bottom of each half so they sit flat on the baking sheet.
2. Brush the flesh of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
3. Roast for 30–40 minutes until a knife slides into the thickest part of the flesh with no resistance and edges are deeply browned. Remove from oven and flip them over.
4. While squash roasts, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté diced onion until translucent (about 4 minutes).
5. Stir in minced garlic and grated ginger; cook for 1 minute until aromatic.
6. Add rinsed quinoa and toast for 2 minutes, stirring constantly.
7. Pour in vegetable broth, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed.
8. Remove from heat. Fold in dried cranberries, toasted pecans, lemon juice, and chopped parsley.
9. Spoon the quinoa mixture generously into the roasted squash cavities, pressing down slightly.
10. Return stuffed squash to the oven for an additional 5–10 minutes to meld flavors and heat through.