Baked Acorn Squash With Quinoa, Cranberry, And Apricot Stuffing

Name: Baked Acorn Squash With Quinoa, Cranberry, And Apricot Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums Acorn squash, halved lengthwise, seeds and membranes removed; 4 servings freshly ground black pepper; 118 milliliters diced carrots; 118 milliliters diced celery; 79 milliliters dried apricots, chopped the size of raisins; 118 milliliters dried cranberries; 59 milliliters dried currants (I didnt have any); 1 Tbsp minced fresh ginger; 1 Tbsp chopped fresh sage; 0 teaspoons ground cinnamon; 1 teaspoons freshly grated nutmeg; 4 servings extra-virgin olive oil, for brushing; 355 milliliters diced onion; 79 milliliters toasted pumpkin seeds; 473 milliliters quinoa; 4 servings sea salt; 4 Tbsps unsalted butter (I used 2 T olive oil and 1/3 cup applesauce)

Baked Acorn Squash With Quinoa, Cranberry, And Apricot Stuffing is a gluten free and vegetarian main course. This recipe serves 4. One portion of this dish contains roughly 19g of protein, 34g of fat, and a total of 875 calories. It is perfect for Thanksgiving. If you have cranberries, butter, olive oil, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.