Baked Acorn Squash With Moroccan Quinoa & Pomegranate Stuffing

Name: Baked Acorn Squash With Moroccan Quinoa & Pomegranate Stuffing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 acorn squash; 2 bay leaves; 227 grams baby bella (crimini) or button mushrooms, sliced; 0 teaspoons cardamom; 1 teaspoons cinnamon; 118 milliliters currants; 2 cloves garlic, minced; 1 pinch pinch of ground cloves; 1 zest of lemon; 3 Tbsps olive oil, divided; 1 onion, diced; 118 milliliters pine nuts or coarsely chopped cashews; 237 milliliters seeds of 1 pomegranate (about; 237 milliliters quinoa; 1 teaspoon salt; 2 teaspoons salt and fresh black pepper (plus more to taste); 473 milliliters vegetable broth; 118 milliliters water

Baked Acorn Squash With Moroccan Quinoa & Pomegranate Stuffing might be just the main course you are searching for. One serving contains 654 calories, 15g of protein, and 26g of fat. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, pine nuts, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free and vegan diet.