Quinoa-Stuffed Harvest

Preheat the Oven Preheat the oven to 400°F (200°C).

Prepare the Acorn Squash Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.

Roast the Acorn Squash Roast the acorn squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.

Prepare the Quinoa While the squash is roasting, rinse the quinoa under cold water and drain well.

Sauté the Onion and Garlic In a saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.

Toast the Quinoa Add the rinsed quinoa to the saucepan and toast for 2-3 minutes, stirring frequently.

Cook the Quinoa Pour in the vegetable broth and add the dried thyme and ground cumin. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.

Prepare the Quinoa Filling Remove the cooked quinoa from the heat and fluff with a fork. Stir in the dried cranberries and chopped pecans. Season with salt and pepper to taste.

Stuff the Acorn Squash Once the acorn squash halves are roasted, flip them over and fill each cavity with the quinoa filling. Sprinkle the tops with crumbled feta cheese.

Bake the Stuffed Squash Return the stuffed acorn squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melty and golden.

Serve the Stuffed Squash Remove the squash from the oven and garnish with chopped fresh parsley. Serve hot.